Summer Squash Polenta Bake

I've been making this for a couple of years, now. I originally got the recipe from my old boss, Maria. People who don't like vegetables tend to like this dish, though some would argue that it isn't a main course. I respectfully disagree. You can find the full recipe here. Below is how I usually make it.

Ingredients

3 carrots, sliced

1 large zucchini, sliced

1 large yellow squash, sliced

1 cup spaghetti sauce

4 tablespoons olive oil

1 pinch garlic salt

ground black pepper to taste

1 1/2 cups shredded Trader Joe's Three Cheese Blend

1/2 cup grated Parmesan cheese

1 (18 ounce) package prepared polenta

Directions

Preheat oven to 350 degrees F (175 degrees C).

Saute carrots, zucchini and squash 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.

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 shredded cheese and Parmesan.

Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.