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Marinated Tofu Stir-Fry with Bok Choy from Reem | Simply Reem

Polenta & Vegetable Bake * 2 tablespoons extra-virgin olive oil * 1 medium eggplant, diced * 1 small zucchini, finely diced * 1/2 teaspoon salt * 1/2 teaspoon freshly ground pepper * 1/2 cup water * 10 ounces baby spinach * 1 1/2 cups prepared marinara sauce, preferably lower-sodium * 1/2 cup chopped fresh basil * 14 ounces prepared polenta, sliced lengthwise into 6 thin slices * 1 1/2 cups shredded part-skim mozzarella, divided

Bok Choy and Shiitake Mushrooms with Gochujang Vinaigrette

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baked-polenta ewith spicy italian sausage, cremini mushrooms and goat cheese.