Vegetarian

Eggplant and Polenta takes several minutes to prepare.

Eggplant and Polenta takes several minutes to cook.

Eggplant and Polenta makes 6 servings.

The ingredients for Eggplant and Polenta are:

1 cup corn grits
3 cups water
1/4 teaspoon salt
1/2 cup nutritional yeast
1/4 cup low sodium veg broth
1/4 cup dry red wine (optional)
1-2 cloves garlic
1 large eggplant, 1/2" crosscut slice
1 jar marinara (no oil added)

Here is how you make Eggplant and Polenta:

Bring water to boil. cook grits in water and salt and spread into med casserole dish. Let stand. Saute 1/2 inch slices of eggplant in broth, garlic and wine until al dente. Spread 1 cup of marinara over polenta layer. Place slices of eggplant on top and spread marinara over the eggplant. Sprinkle nutrional yeast on top if desired and bake for 15-20 minutes at 350.Serving Size:?6

The nutritional information for Eggplant and Polenta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 142.1

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 356.0 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 7.5 g
• Protein: 8.9 g