Aubergine Polenta Casserole


2 teaspoons ghee
1 medium aubergine, (1 to 1 ¼ lbs.)
peeled and cut into 1-inch chunks
2 mediums portobello mushrooms
stemmed and cut into chunks
1 zucchini
cut into 1-inch chunks
1 yellow summer squash
cut into 1-inch chunks
4 mediums clove garlic, minced
2 larges heirloom tomatoes, chopped
15 ounces canned white beans, rinsed and drained
24 ounces prepared polenta roll, in ½ inch slices
1 cup goat cheese or cashew cheese for vegan


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