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Italian Summer Squash Polenta Bake Recipe

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This recipe for Italian Summer Squash Polenta Bake, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Barnes
Added: Wednesday, August 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 carrots slice
1 large zucchini sliced
1 large yellow squash sliced
1 red onion chopped
1 red bell pepper chopped
1 cup spaghetti sauce (organic style)
4 tbsp. olive oil
1 pinch garlic salt
pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 (18 oz) packaged prepared polenta

Directions:
Directions:
Preheat oven to 350
Saute vegetables for about 5 minutes in a large saucepan with a small amount of olive oill. Season with garlic salt and pepper. Pour in spaghetti sauce. Cover and simmer until carrots are tender.
Slice Polenta into 1/2 inch circles and season with garlic and basil.Heat enough oil in skillet to cover bottom . Pan fry polenta in oil for about 3 minutes on both sides. Remove from oil and lawyerthe slices in a casserole dish. Spoon the vegetables over the polenta. Then sprinkle the cheeses on top and bake for 30 minutes

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Ready in 40 minutes. Excellent with fish, pork or chicken.

 

 

 

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