New Taste Journal
Whole Grain · Whole Food · Big Flavors
Baked Polenta w/ Summer Vegetables
1 Green Pepper
1 Red Pepper
5 Cloves Garlic
1 Tbs. Olive Oil
4 Tbs. White wine
1 tsp. Oregano
1 tsp. Rosemary, dry
1/2 tsp. Ground Black Pepper
1 Yellow Squash
8 Ounces Mushrooms, any
2 Tbs. Olive Oil
2 Cups Marinara Sauce, store brand
12 Basil Leaves
1/2 Cup White Wine
2 Tbs. Parmesan or Romano Cheese, optional
Drizzle or spray a touch of oil into a 3 quart baking dish.
Make one recipe of
and pour it into the dish.
Allow the dish to cool and then place it into the fridge for a few hours or overnight.
Wash and dry the vegetables.
Cut onion and peppers into 1/4 inch slices.
Peel and chop the garlic.
Cut the zucchini, yellow squash and eggplant into a large chunky dice.
Wipe the mushrooms clean and cut in half.
Gather and measure spices and marinara sauce.
This is a store purchased product that I like.
It is typically high in salt so their is no need to add any more salt to the recipe.
Heat one tablespoon of oil in a pan over medium-high heat.
Add onion and peppers to the pan.
Cook and stir for a minute or two.
Add garlic and cook another couple minutes.
Onions and garlic should begin to soften and brown.
Add 1/4 cup of white wine and cook for a few more seconds.
Remove the cooked vegetables from the pan and place them back on the plate.
Be sure to include any extra juice or garlic left in the pan.
Wipe pan clean and put back on the heat.
Add two tablespoons of olive oil to the pan.
Add zucchini, eggplant, squash and mushrooms to the pan.
Cook and stir for a few minutes until vegetables pick up some color and begin to cook.
Add 1/2 cup of white wine to the pan.
Cover pan and let vegetables steam in the wine for 4 minutes.
While vegetables are steaming, slice basil thin.
After the vegetables have steamed for 4 minutes remove the cover.
Add back the cooked peppers and onions, marinara sauce, spices and basil.
Mix all ingredients together and cover the pan.
Cook vegetables, covered, for 5 minutes.
Remove the cover and let the vegetables cook for another few minutes.
This will allow them to finish cooking and at the same time the liquid will reduce and the sauce will thicken.
This dish that you now have in the pan makes for a wonderful side dish by itself.
It is also great cold as a salad.
This recipes is also best made a few hours ahead of time.
Heat Oven To 325°
Place polenta into the oven and bake for 30 minutes.
Remove the polenta from the oven and cover with most of the vegetables.
You can add all of the vegetables if you like.
Place dish back into the oven and bake for another twenty minutes.
Remove from oven and sprinkle with cheese, if you like.
Slice the polenta and serve.
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