Tex-Mex Polenta Rounds with Chunky Guacamole
The recipe Tex-Mex Polenta Rounds with Chunky Guacamole can be made in approximately 45 minutes.
Polenta Vegetable Bake
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant, diced
- 1 small zucchini, finely diced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup water
- 10 ounces baby spinach
- 1 ½ cups prepared marinara sauce, preferably lower-sodium
- ½ cup chopped fresh basil
- 14 ounces prepared polenta, sliced lengthwise into 6 thin slices
- 1 ½ cups shredded part-skim mozzarella, divided
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