If a trip to the farmers' market yields beautiful summer squash, then you can use it to prepare this easy-to-make polenta casserole made extra cheesy with shredded mozzarella and Parmesan cheeses.
What You Need
Original recipe yields 6 servings
1/4 cup olive oil, divided
3 carrot s, peeled, sliced
1 large yellow squash, sliced
1 large zucchini, sliced
1 red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 tube (18 oz.) polenta, cut into 1/2-inch-thick slices
1/4 tsp. ground black pepper
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat oven to 350°F.
Heat 1 Tbsp. oil in large saucepan on medium heat. Add vegetables and garlic; stir. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce: cook 2or 3 min. or until vegetables are tender, stirring occasionally.
Meanwhile, heat remaining oil in large skillet on medium heat. Sprinkle polenta with black pepper. Add to skillet, in batches; cook 3 min. on each side or until polenta slices are lightly browned on both sides.
Place polenta in single layer in 13x9-inch baking dish sprayed with cooking spray; top with vegetable mixture and cheeses.
Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Prepare using CLASSICO Spicy Tomato and Pesto Pasta Sauce.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.