Italian Polenta Bake

We had dinner with Dave's aunt and uncle a few months ago and his aunt made this awesome polenta bake. That was the first time I had tried polenta, but I really liked the dish so Dave and I decided to recreate it at home. A bonus is that polenta is gluten free, it is a great substitute for pasta in recipes.

-1/2 a log of prepared polenta (we used garlic and basil flavored)
-1 onion, diced
-1 green pepper, diced
-1/2 an eggplant, diced
-1 small yellow squash, diced
-1/2 jar of tomato sauce
-Handful of shredded cheese
-Oil, for frying

Cut the polenta into bite sized pieces. We made ours into small wedges, you can do whatever you like.

Heat a few tablespoons of oil in a skillet. Saute until golden.

Add the polenta and saute for a few minutes. Pour the onion/polenta mixture into an 8x8.

Saute the green pepper and yellow squash in the same pan. Add the eggplant also.

Add the vegetables to the 8x8 pan.

Stir in half a jar of marinara sauce.

Top with the shredded cheese.

Bake at 350 for 15-20 minutes.

This recipe was so good that Dave and I split the 8x8 pan for dinner. The flavors just work really well together. The polenta is creamy and a nice substitute for pasta. This recipe is easily adaptable and perfect for a light summer meal. The polenta is filling, but not as heavy as pasta would be in a dish like this.


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