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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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 alarge casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
- Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.