About this recipe:This recipe is made simple with ready-to-eat polenta. A perfect summer dish, chock-a-block with veg. Polenta slices are pan fried, topped with veg, tomato pasta sauce and cheese, then baked till golden and bubbly.
3 carrots, sliced
1 large courgette, sliced
1 large yellow courgette, sliced
1 red onion, chopped
1 red pepper, chopped
250ml tomato pasta sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
175g grated mozzarella cheese
40g grated Parmesan cheese
500g ready-to-eat polenta
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Saute carrots, courgette, yellow courgette, onion and pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in pasta sauce. Stir, cover and simmer until vegetables are slightly tender.
Slice polenta into 1cm slices and season with garlic salt and pepper. Heat enough oil in a medium frying pan so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large baking dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
Bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
If you can't find yellow courgette, simply use more of regular green courgette. Similarly, instead of ready-polenta, you can make your own on the hob according to the packet instructions, then pour into an oiled loaf tin. Let cool (refrigerate for best results) and then cut into slices.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.