Wednesday, January 28, 2009

Spicy Veggie Blue Cheese Polenta Casserole

You can change up the vegetables in the scramble based on what you like and is available. You could also make your own polenta if you are feeling ambitious!

1 tube Sundried Tomato Polenta (I find mine in the produce section, 1 serving is 1 point)
1 white onion, diced
8 oz Cremini mushrooms, sliced (I buy mine presliced)
1 TBSP olive oil
3 small zucchini, diced
5 oz grape or cherry tomatoes, halved
2 cups fresh spinach
2-4 TBSP dried crushed red pepper
1-3 tsp garlic salt
1-3 tsp black pepper
2 oz reduced fat crumbled blue cheese

Slice polenta tube into 8 slices. Pan fry in a pan sprayed with cooking spray until both sides are browned. Lay in one layer in casserole dish.

Heat olive oil in pan. Cook onions until almost translucent and add zucchini. Add spices and cook until zucchini starts to soften. Add mushrooms and cook until mushrooms start to soften. Add tomatoes and spinach and toss in pan until spinach is starting to wilt. At this point you will have a sauce in the bottom of the pan. If you are making this dish ahead of time, you want to used a slotted spoon for the next step. If you are serving immeadiately, you might want to keep the gravy.

Spoon vegetable scramble in an even layer over polenta. Sprinkle blue cheese over dish immeadiately.

This dish makes 4 servings at 3 points each.

Disclaimer:

I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.