Friday, January 29, 2010

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.


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


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.

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