Ingredients
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
Preparation
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.
