Polenta & Vegetable Casserole

I haven't spent too much time cooking with polenta, but I ran across this recipe from EatingWell.com and decided to give it a go. It requires minimal prep time, particularly if you buy jarred marinara sauce instead of making your own. The vegan cheese is a pretty integral part of the recipe so I would recommend getting a brand you really like. My favorite is Daiya.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 medium eggplant, diced
• 2 small zucchini, diced
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground pepper
• 1/2 cup water
• 10 ounces baby spinach
• 1 1/2 cups prepared marinara sauce
• 14 ounces prepared polenta, sliced into thin slices
• 1 1/2 cups shredded vegan mozzarella-style cheese, divided

Preparation

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 the onion and cook until just translucent. Add the eggplant, zucchini, salt, pepper, and red pepper flakes 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.
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.