2 tablespoons extra-virgin olive oil1 medium eggplant, diced1 small zucchini, finely diced1/2 teaspoon salt1/2 teaspoon freshly ground pepper1/2 cup water10 ounces baby spinach1 1/2 cups prepared marinara sauce, preferably lower-sodium1/2 cup chopped fresh basil14 ounces prepared polenta, sliced lengthwise into 6 thin slices1 1/2 cups shredded part-skim mozzarella, divided
1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
NUTRITION FACTSCalories 215, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 14 mg, Sodium 667 mg, Carbohydrate 27 g, Fiber 6 g, Protein 9 g, Potassium 187 mg. Daily Values: Vitamin A 35%, Vitamin C 25%, Calcium 25%.
Cheesy Polenta & Egg Casserole
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/3 cup finely chopped onion
4 cups water, plus more as needed
1 cup yellow cornmeal, (see Shopping Tip)
1/2 teaspoon salt
6 ounces Italian turkey sausage, casing removed
1/2 cup shredded fontina, or mozzarella
1/2 cup grated Parmigiano-Reggiano, divided
6 large eggs
1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.)
2. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
3. Position rack in upper third of oven; preheat to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
4. When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
5. Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
6. Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
Shopping Tip: Polenta, a creamy Italian porridge, can be made from any type of cornmeal. Coarsely ground cornmeal, available in many natural-foods stores, is a great option because is has big corn flavor and light texture. It's usually labeled "cornmeal," but some brands are labeled "polenta."
MAKE AHEAD TIP: Prepare through Step 4 up to 2 hours ahead; hold the polenta at room temperature and refrigerate the sausage until ready to bake.
NUTRITION FACTSCalories 295, Total Fat 17 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Cholesterol 241 mg, Sodium 683 mg, Carbohydrate 17 g, Fiber 2 g, Protein 19 g, Potassium 148 mg. Daily Values: Calcium 24%.