White Veggie Polenta Bake

1. In a medium bowl, mix together the cottage cheese, egg and pumpkin. Set aside.
2. In a saucepan heat vegetable broth over medium heat. Into a large skillet over medium heat, add a little of the hot broth. Add the onions and saute them in the broth until translucent. Then add garlic, mushrooms, oregano, basil, paprika, red pepper, 1 teaspoon salt and 1 teaspoon black pepper. Then add the spinach and heat until it’s just wilted. Add the veggies into the pumpkin mixture. Drain any excess moisture from the mixture before adding it into the pumpkin, if needed. You can do this by pouring the mixture into a strainer and letting the liquid run out.
3. Spray a saute pan with cooking spray and cook zucchini strips over medium heat until softened. This will take about 2 minutes on each side.
4. In a small sauce pan over medium heat, combine cornmeal, water, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, stirring occasionally. Once cornmeal begins to thicken you should stir continuously until the polenta begins to pull away from the sides of the pan. Remove from heat.
5. Preheat oven to 350 F and prepare a 5×5 baking dish by spraying it with cooking spray.
6. Evenly layer some zucchini strips on the bottom of the prepared baking dish. Next, add some of veggie mixture then add part of the polenta on top. Sprinkle both cheeses on generously. Repeat layering until finished. (I got three layers out of mine).
7. Bake for 35-40 minutes or until cheese is melted and bubbly on top. Let cool, then serve.

Adapted from Foodologie