Italian Summer Squash Polenta Bake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a saucepan, bring water to a boil and slowly whisk in the polenta. Cook for about 5 minutes, stirring constantly, until the polenta thickens.
• STEP 3.Spread half of the polenta mixture in the greased baking dish and layer half of the sliced summer squash on top. Season with salt, pepper, and Italian herbs.
• STEP 4.Pour half of the tomato sauce over the squash and sprinkle with half of the cheese. Repeat the layers with the remaining polenta, squash, tomato sauce, and cheese.
• STEP 5.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• STEP 6.Let the polenta bake cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 7.Serve the Italian Summer Squash Polenta Bake warm as a main dish or as a side dish with a green salad.

Cooking Tips

• You can use a combination of yellow and green summer squash for added color.
• Feel free to add other vegetables like bell peppers or mushrooms to the layers for extra flavor and texture.
• If you prefer a crispier top, broil the polenta bake for a few minutes after baking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the polenta bake in the oven or microwave until heated through.
• Serve the leftovers as a quick and delicious lunch or dinner option.