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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Veggie Polenta

Source: dLife

Baked polenta with eggplant, roasted peppers, and mozzarella cheese casserole.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	171.7

Total Carbs	26.9 g

Dietary Fiber	3.8 g

Sugars	1.6 g

Total Fat	3.3 g

Saturated Fat	1.5 g

Unsaturated Fat	0.0 g

Potassium	102.4 mg

Protein	8.8 g

Sodium	357.1 mg

Dietary Exchanges 3.3 Fat, 0.6 Vegetables, 0.3 Meat, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place the eggplant cubes in a colander, sprinkle with salt, toss, and let rest for at least 30 minutes to drain excess moisture.
Preheat oven to 450 degrees.
Spray the peppers with cooking spray and place in an oven proof skillet or roasting pan.
Roast about 8 minutes to blister and blacken the skins. Using tongs, turn the peppers over and roast 7 minutes more. Do not over roast.
When cool enough to handle, pull out the top stem and remove the seeds and skin. Pat dry. Dice into 1 inch pieces and set aside.
Spray a large skillet with cooking spray and place over medium - high heat. Add the drained eggplant and cook for 2 minutes, stirring.
Add the garlic and thyme. Cook 2 minutes more, until the eggplant is soft. Remove from the heat and add the roasted peppers.
Fill a 3 quart pot with chicken broth and bring to a boil.
Add the polenta steadily, whisking until smooth.
Cook over medium low heat for 15 minutes, stirring frequently with a wooden spoon or spatula. Pour into a large baking dish or casserole.
Spread the eggplant pepper mixture evenly over the polenta, pressing it down with a wooden spoon.
Top with the mozzarella cubes, pressing lightly.
When ready to bake, preheat the oven to 375 degrees. Bake the casserole for about 25 minutes, until the cheese is melted.