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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Nutrition Facts

332.9 calories; 13.2 g protein; 29.2 g carbohydrates; 28.8 mg cholesterol; 796.6 mg sodium. Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2007
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. Read More
(98)

Most helpful critical review

Rating: 3 stars
08/13/2011
I really wanted to love this and followed the recipe. It wasn't horrible but just bland. We usually eat our leftovers but this just sat in the frig. Read More
(8)
156 Ratings
  • 5 star values: 90
  • 4 star values: 49
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
03/19/2007
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. Read More
(98)
Rating: 4 stars
06/11/2007
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). Read More
(60)
Rating: 5 stars
02/13/2008
very delicious and VERY EASY! i used a mandolin to slice all the veggies. i baked the polenta for about 25 minutes at 350F, which made it crunchy and not soaked with oil. once i placed the polenta slices in the dish, i realized it was going to be smaller than i initially thought. i ended up using a 9x9 glass dish. also, with it being smaller, i omitted the zucchini, but added in some fresh mushrooms. finally, since everything was cooked and still hot, i broiled the finished dish until the cheese was melted. i will definitely be making this again and again! THANKS! Read More
(46)
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Rating: 5 stars
07/17/2006
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. Read More
(45)
Rating: 4 stars
11/02/2003
What a great dish! I followed the original recipe but with the addition of a few herbs over the polenta before vegetables and sauce were added. I also sauteed the veggies with 3 cloves of minced garlic and some salt which really brought out the flavors. The taste and texture really evoked a "homemade yet delightfully subtle" experience. Next time I'll be sure to add mushrooms and make the polenta from scratch. Read More
(35)
Rating: 5 stars
09/13/2003
My family loved this recipe and it was a great new way to use the squash and zucchini coming out of the garden. I baked my polenta instead of frying it and I also added the extra flavor of using Sun-dried tomato polenta. Very quick and easy. Delicious!! Read More
(23)
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Rating: 5 stars
12/26/2007
Fantastic! To make a one dish meal I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke hearts. Read More
(21)
Rating: 5 stars
01/21/2007
Love this recipe! To simplify things and make this more quickly I use a vegetable peeler to cut strips of both the carrots and zucchini rather than slice them. I didn't have squash but decided to add sliced fresh mushrooms. I also used a can of diced Italian-style tomatoes drained fresh minced garlice and basil-polenta. This is only the second time we've ever eaten polenta but it won't be the last! Read More
(18)
Rating: 5 stars
06/29/2006
Great! I made this with the "Basic Cheese Polenta" recipe from this site as suggested by another reviewer. Even my meat-loving husband liked it! Makes great leftovers too! Read More
(17)
Rating: 3 stars
08/13/2011
I really wanted to love this and followed the recipe. It wasn't horrible but just bland. We usually eat our leftovers but this just sat in the frig. Read More
(8)