Submitted by: Melissa McGee
” Fresh summer vegetables paired with creamy polenta baked
in an Italian sauce and topped with cheese — delicioso!
I recommend serving it with crusty garlic bread. “
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
red bell pepper, chopped
1 cup spaghetti sauce
4 cups olive oil for frying
1 pinch garlic salt
ground black pepper to taste
1 (16 ounce) package ready- made polenta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 Preheat oven to 350 degrees F (175 degrees C).
2 Saute carrots, zucchini, squash, onion and bell pepper in a
large saucepan with a small amount of olive oil.
Season with garlic salt and pepper (optional).
Saute vegetables for approximately 5 minutes and pour in spaghetti sauce.
Stir, cover and simmer until vegetables are slightly tender.
3 Slice polenta into 1/2 inch circles and season with garlic salt and pepper.
Heat enough oil in a medium skillet so as to completely cover the
entire bottom of the pan. Pan fry seasoned polenta in hot oil,
about 3 minutes per side. Remove from oil and layer the slices in a
large casserole dish. Spoon the vegetable mixture over the polenta and
then sprinkle with Mozzarella and Parmesan cheese.
4 Bake casserole for 30 minutes. Remove from oven and let cool for 5
minutes before serving.