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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B_Smooth49
[email protected]This dish was a bit too bland for my taste. I think I would add some more spices next time.
Joseph Owoicho
[email protected]This dish was easy to make and very delicious. I would definitely recommend it to anyone who loves polenta.
Sue Blackmore
[email protected]I'm not a big fan of polenta, but this dish was actually pretty good. The squash and Parmesan cheese really helped to flavor it.
Joy Oziri
[email protected]This dish was a great way to use up some leftover polenta. It was easy to make and very delicious.
Yasir Atal
[email protected]This dish was amazing! I loved the combination of flavors and textures. I will definitely be making this again.
Nate DeLane
[email protected]This dish was a bit too salty for my taste. I think I would use less Parmesan cheese next time.
robert flinn
[email protected]This dish was a little too oily for my taste. I think I would use less olive oil next time.
Summer Day
[email protected]The polenta was a little too thick for my liking. I think I would use less cornmeal next time.
Amjad Jaan
[email protected]This dish was a little bland for my taste. I think I would add some more spices next time.
sangita bist
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up summer squash and it's always a crowd-pleaser.
Rose Enriquez
[email protected]This dish was easy to make and very delicious. I would definitely recommend it.
Shreenaryan Naryan
[email protected]I'm not a big fan of polenta, but this dish changed my mind. The polenta was creamy and flavorful, and the squash and Parmesan cheese were the perfect accompaniments.
WhisperCantLife
[email protected]This was a great way to use up some extra summer squash. I had never made polenta before, but it was surprisingly easy. The dish turned out great and my kids loved it.
Son Goko
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy Parmesan crust on top.
Andy Andy
[email protected]This Italian Summer Squash Polenta Bake was a hit with my family! The combination of flavors and textures was perfect. The polenta was creamy and flavorful, the squash was tender and sweet, and the Parmesan cheese added a nice salty touch. I will def