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.
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.
Easy and delicious. Next time, I'll slice the polenta thinner than 1cm as I find polenta heavy and add a few fresh herbs. Thank you for sharing. - 08 Feb 2011
Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella. - 19 Mar 2007 (Review from Allrecipes US | Canada)
I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil). - 11 Jun 2007 (Review from Allrecipes US | Canada)