Italian Summer Squash Polenta Bake107 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“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.” - by Melissa McGee
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 333 cal
- 18.6 g
- 29.2 g
Based on a 2,000 calorie diet
Reviews (107)Rate This Recipe
"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. ..." See moreThe 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."
"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 oi..." See morel)."
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