I seriously need to get crackin' on my weekend posts. Mom is going to kill me if I don't post pictures soon to prove what a slave driver I am. My only excuse is that I haven't been feeling well. For some reason - maybe my karmatic points are low? - I got hit with a 24-hour flu bug that decided to stay for an extended vacation. I'm feeling better now and will get to work on my weekend posts.
In the meantime, Joseph and I came up with something last night that was as delish as it was fun to make. Plus it had the added benefit of being almost entirely from my garden. I give you....
Polenta Bake
2 zucchinis, diced
2 tomatoes, diced (or a dozen cherry tomatoes if you're like me and trying to keep up with your plants)
1/2 bell pepper
5 or 6 sprigs of basil, chopped (yes...it's still alive)
1 can olives, sliced
olive oil
8 oz. shredded mozzarella cheese
1 tube polenta (I suppose you could make your own, but that's just crazy talk)
1 jar marinara sauce
Preheat oven to 350.
In a bowl, toss the zucchinis, tomatoes, bell pepper, basil and olives. Drizzle with a little olive oil and salt and pepper to taste. Set aside.
Coat the bottom of a baking dish - I used a small, round Corning dish - with marinara sauce. Slice the polenta in 1/2 inch slices and line the bottom of the dish. Top with veggie mixture, then cheese, then marinara sauce. Repeat in layers as you would for a lasagna, topping the whole thing off with cheese. (If you're really cheesy, you could use as much as you want or experiment with Romano, Asiago, etc.)
Pop in the oven and bake for 30 minutes or until the cheese is bubbly brown and the whole mixture is hot. Remove from oven and let sit for about five minutes.
Serve with French bread. In a word...yuuuuuuummmmmm.
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