Try This Easy Meatless Meal for Lent: Healthy Polenta Veggie Bake Casserole (Gluten Free)

Let's face it: coming up with healthy, meatless meals that your kids will actually eat AND that you'll have the energy to make by the time Friday evening rolls around can be a real challenge!


If your family goes meatless every Friday all year long, you can really be scraping the barrel for ideas by the time Lent arrives. And who really has the time to be scouring the internet for recipes, sifting through endless commentary, and reading dozens of recipes just to find one that works? Don't worry, I've got you covered :)


Over the next few weeks, I plan to share a few of my favorite meatless, gluten-free, healthy, and (mostly) kid-friendly meals here on the blog. I'll include a very short description of what the meal is, simple ingredients and directions, and a printable version. What I won't include (except for this particular post since it's the introduction to the series!) is a lengthy explanation and a million pictures--this isn't a food blog after all! So without further ado, here it is:


Polenta Veggie Bake Casserole


I've been making this Polenta Veggie Bake Casserole for years after adapting it from this recipe from Eating Well, and it's honestly stood the test of time in my household. The kids eat it (most of the time), and it works really well to take to a potluck or a meatless Stations of the Cross meal.


Ingredients:

  • 2-3 TBS Extra-Virgin Olive Oil

  • 1 medium Eggplant, peeled and diced

  • 2-3 Zucchini and/or Summer Squash, diced

  • 2 tsp salt, divided

  • 1/2 tsp black pepper