Italian Summer Squash Polenta Bake recipe

6 servings

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

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.