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Nutrition Facts
Serving Size 1 (147g) Recipe makes 5 servings The following items or measurements are not included below: basil and garlic prepared polenta
Calories 97
Calories from Fat 27		(28%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 135mg		5%
Potassium 349mg		9%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 1.6g	6%
	Sugars 2.8g
Protein 12.7g		25%
Vitamin A 644mcg		12%
Vitamin B6 0.3mg		16%
Vitamin B12 0.3mcg		5%
Vitamin C 16mg		27%
Vitamin E 1mcg		3%
Calcium 61mg		6%
Iron 1mg		9%
detailed view... how is this calculated?

Polenta Veggie Bake (Gluten-Free) Recipe #310998

I got inspired by an entry from Karina's gluten-free goddess blog where she made a vegan veggie polenta pie. I decided to make my own Italian variation and it was delicious! I ate it for dinner all week but could be the perfect hearty addition to any pot-luck meal as main course or side dish if you omit the meat. I usually cook by eyeballing measurements to my tastes so you can increase or decrease sauce or cheese to your tastes. All veggies used could be substituted with your favorites!

by allergygrl

1¼ hours | 30 min prep

SERVES 5 -7

1 bunch fresh asparagus, cut from root to spear
5 stalks green onions, sliced
1 small yellow squash, cut up
1/4 cup bell pepper, tri-color bell pepper slices (you can use frozen and drain)
1/2 lb ground chicken or ground meat, of choice
1/4 cup pasta sauce (taste depending)
1/4 cup mozzarella cheese (taste depending)
1 (16 ounce) package basil and garlic prepared polenta
salt & pepper
extra virgin olive oil, for greasing and drizzling

Pre-heat oven to 375.
Grease a small square pyrex (9x9 or 8x8.).
Cut 1/4 inch slices of polenta log and line pyrex with slices of polenta, slightly overlapping.
Spread pasta sauce over polenta to lightly cover; set aside.
Grease a large saute pan with olive oil; add ground meat until slightly browned over medium heat.
Add chopped green onions, salt & pepper to browned meat and incorporate.
Take chopped asparagus, squash, and tri-color peppers and add to the saute pan. Drizzle a little more oil over the veggies and put heat back on low. Stir just until incorporated, but not cooked.
Dump saute pan contents over the sauced polenta and sprinkle the mozzarella cheese on top.
Cover with foil.
Cook in oven for 40-45 minutes and enjoy!

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Polenta Veggie Bake (Gluten-Free) Recipe #310998

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