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Summer Squash Polenta Bake
Colorful vegetables
are first cooked in olive oil and then spooned over
garlicky slices of pan fried polenta.
INGREDIENTS:
3 carrots,
sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (18 ounce) package prepared polenta (or homemade)
DIRECTIONS:
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. 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.
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