Baked Stuffed Polenta Reduced and Lightened
Indulge in a comforting yet guilt-free twist on traditional polenta with this "Baked Stuffed Polenta Reduced and Lightened" recipe. This hearty dish features layers of creamy, Parmesan-infused polenta, a vibrant medley of sautéed zucchini, red bell pepper, and spinach blended with low-fat ricotta, and a flavorful topping of tomato sauce and melted part-skim mozzarella. Crafted with wholesome, lightened ingredients like low-sodium vegetable broth and reduced-fat cheeses, this recipe is perfect for those seeking a healthier alternative to classic Italian comfort food. Easy to prepare and baked to golden perfection, it’s an elegant, nutritious centerpiece that’s sure to delight your taste buds without weighing you down. Perfect for family dinners or entertaining guests, this dish combines irresistible textures and fresh, savory flavors in every bite!
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Low-sodium vegetable broth
- 0.5 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 medium Zucchini (diced)
- 1 medium Red bell pepper (diced)
- 2 cups Baby spinach
- 0.5 cup Low-fat ricotta cheese
- 1 cup Tomato sauce (preferably low-sodium)
- 0.5 cup Mozzarella cheese (shredded, part-skim)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish.
In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for 8-10 minutes until thick and creamy.
Stir in the grated Parmesan cheese and season the polenta with salt and black pepper. Remove from heat.
Transfer half of the polenta to the prepared baking dish, spreading it out evenly to create the base layer. Reserve the other half for the top of the dish.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini and red bell pepper to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the baby spinach and cook for an additional 2-3 minutes until wilted. Remove the skillet from heat and let the vegetable mixture cool slightly.
Mix the ricotta cheese into the vegetable mixture until well combined.
Spread the vegetable and ricotta mixture evenly over the polenta base layer in the baking dish.
Spoon the reserved polenta over the vegetable layer, spreading it out evenly to cover the filling.
Pour the tomato sauce over the top layer of polenta, spreading it out evenly.
Sprinkle the shredded mozzarella cheese over the tomato sauce.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Let the baked stuffed polenta rest for 5 minutes before slicing and serving. Enjoy your healthier comfort food!
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 30.2 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2246 mg | 173% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2887 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
