Italian Summer Squash Polenta Bake Recipe

Ingredients
<br>- 3 carrots, sliced
<br>- 1 large zucchini, sliced
<br>- 1 large yellow squash, sliced
<br>- 1 red onion, chopped
<br>- 1 red bell pepper, chopped
<br>- 1 cup spaghetti sauce
<br>- 4 tablespoons olive oil
<br>- 1 pinch garlic salt
<br>- ground black pepper to taste
<br>- 1 1/2 cups shredded mozzarella cheese
<br>- 1/2 cup grated Parmesan cheese
<br>- 1 (18 ounce) package prepared polenta
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 4: Bake casserole for 30 minutes.  Remove from oven and let cool for 5 minutes before serving.
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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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 4: Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

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