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Baked Italian Polenta and Vegetables

Kristen Mccaffrey
  • 40 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Basil, fresh

1

Eggplant, medium

2

Garlic cloves

2 cups

Mushrooms

1/2

Onion

8 oz

Spinach

1

Summer squash

1

Zucchini

1 1/2 cups

Marinara sauce

18 oz

Polenta, prepared

1 tbsp

Olive oil

1 cup

Mozzarella, part-skim