Bring vegetable broth to a boil in a medium sauce pan. Stir together cornmeal plus 1 cup of water, then stir into the boiling water. Reduce heat and let simmer for 10-15 minutes, or until thickened. Once thickened, stir in frozen spinach.
Mince garlic. Dice onion, zucchini, squash. Combine onion, garlic, olive oil in a skillet and saute over medium heat until onions are softened. Add zucchini and squash - saute 5 more minutes.
When polenta is finished, pout into bottom of an 8x8 casserole dish. Spread vegetable mixture on top of the polenta and top with shredded mozzarella. Bake 20-25 minutes.
Originally Submitted
3/12/2014
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