Even the name of this dish makes your mouth water. But we love polenta, and so will you after tasting the colorful vegetables that are first cooked in olive oil and then spooned over garlicky slices of pan fried polenta. Heaven, when it emerges from the o
INGREDIENTS (for 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.
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.