Italian Summer Squash Polenta Bake

Italian Summer Squash Polenta Bake

113
Melissa McGee 0

"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."

Ingredients 40 m {{adjustedServings}} servings 333 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Tips & Tricks
Butternut Squash Lasagna

Pair this rich, easy lasagna with a crunchy kale salad.

Butternut Squash Pizzas with Rosemary

These individual pizzas put a tasty twist on pizza night.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 113

  1. 144 Ratings

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appia9
3/19/2007

Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella.

HAWESA
6/11/2007

I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil).

Doughgirl8
7/17/2006

This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so the polenta stayed crispy under the marinara sauce.