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Italian Summer Squash Polenta Bake Recipe

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Italian Summer Squash Polenta Bake Recipe

Directions

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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 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 (18 ounce) package prepared polenta
  • Methods :

  • 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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