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Categories:
tomato sauce red onion garlic red pepper zucchini eggplant mushrooms olive oil salt polenta milk butter salt frozen spinach frozen corn calamata olives capers Gouda mozarella
Viewed: 113 - Published at: 6 years agoIngredients
- Tomato sauce 3 cups
- Red onion, sliced
- garlic sliced, 4 large cloves
- Red pepper, 1 chopped large
- zucchini or yellow squash, chopped large
- small eggplant, chopped large
- 2 cups sliced mushrooms
- 3 tbsp olive oil
- salt/pepper
- 1 cup polenta
- 3 c milk
- 2Tbsp butter
- 1/2 tsp salt
- 1c. parmessan
- optional 1c. frozen spinach
- 1c. frozen corn
- 1 cup calamata olives
- optional. 3 tbsp capers
- 2 cups shredded smoked gouda
- 2 cups shredded mozarella
Method
- Mix vegies with oil. Spread single layer. Salt and Pepper. Grill at 400 for 25-30 minutes.
- Heat milk, salt butter. Add corn and spinach.
- When boiling add polenta. Stir over low heat
- until sticking to spoon. Spread in 8x11 oiled pan.
- sprinkle with Smoked gouda. Add grilled vegies and calamata olives. Cover with tomato sauce , then mozarella cheese.
- Bake 375 30 to 35 minutes.
