ITALIAN SUMMER SQUASH POLENTA BAKE
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.
Provided by Melissa McGee
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- 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. 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 Mozzarella and Parmesan cheese.
- Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 29.2 g, Cholesterol 28.8 mg, Fat 18.6 g, Fiber 4.8 g, Protein 13.2 g, SaturatedFat 6.4 g, Sodium 796.6 mg, Sugar 10.3 g
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Ashfaq Chiniot
[email protected]This was a super good dish! Easy to make, and the veggies I used from my garden were delicious in it. I will definitely make this again and again.
Caitlin Gennett
[email protected]Loved the combination of ingredients in this dish. I totally enjoyed the mix of veggies and polenta!
Pappa
[email protected]This was really good! I made it with pesto and a little fresh mozzarella and it was so yummy! I'm not a huge fan of polenta but I do love it with veggies, cheese, and a little pesto.
Ricky Hankies
[email protected]Delicious! I sautéed some hot Italian Sausage with a red & yellow sweet mini-bell mix and added that with a little more cheese and it was a hit. Will use again.
Kylan Jones
[email protected]Yummy! I added a dollop of ricotta salata on top after it bakes.
Moatsim Imran
[email protected]The best way to use up leftover polenta. I subbed in shredded cheddar and crumbled blue cheese for the parmesan and it was delicious!!
Mr Jordan Sith
[email protected]Gnocchi polenta is the best and so easy! My eggplant and zucchini are fresh from my garden! I used 2 yellow zucchini, added feta, fresh mozzarella, basil, and a little more Parm, and red and black, and yellow heirloom mini sweet-bell mix. It is delis
Antonio Douaihy
[email protected]This Italian Summer Squash Polenta was a hit with my family! The combination of fresh summer produce and flavorful polenta was a match made in heaven. Polenta was easy to make and the zucchini, yellow summer squashes, and red and orange sweet mini-be