Reviewed: Oct. 22, 2009

I've made this recipe several times so I'm def. a fan. The first time I made it I fried the polenta as recommended but quickly decided that it was a wasted effort at least for my taste. I just cube the polenta, toss it in my dish and pour the sauteed veggies over it. I don't saute the squash as long as the onion so it still has some bite left after baking and I also tweek my seasonings a little every time I make it. All in all this is a keeper. Thanks for the recipe :)

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maude s.

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I have made this a number of times and it is becoming a family favorite. I really think that frying the polenta adds an essential flavor. To minimize the amount of oil you use make sure you use a good nonstick pan and get the oil (olive) fairly hot. I always use about twice the amount of sauce--at least 2 cups and fresh minced garlic instead of the garlic powder. Polenta is pretty easy to make, although it does add to the work involved in this recipe.

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Chris I.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Sep. 11, 2009

I agree with baking the polenta. I made this for a dinner party and everyone loved it and asked for the recipe.

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beanlopez

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 1, 2009

Awesome! May try to cook polenta in oven next time instead of frying. Otherwise, will definetly make again, very good!

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PAMMM

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Reviewed: Aug. 30, 2009

Very good and will make it again. Made it with the Basic Cheese Polenta recipe found on this site as someone else had suggested. The polenta recipe makes extra, so I fried the rest and ate it while waiting for the casserole to bake. The only change I might make is to remove the seeds from the squash. I also substituted the pre-packaged Italian 5-cheese blend for the mozzarella / parmesan topping, just because it sounded better.

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jedgington

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Reviewed: Aug. 26, 2009

Being a good Southern girl, I just used yesterday's grits that were cooled and solidified instead of expensive "polenta". I pressed them into the dish and skipped the frying. Make sure you cook your grits extra thick! Made this another time with leftover cheese grits-DELICIOUS!

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Meg

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Reviewed: Aug. 24, 2009

Surprisingly very tasty!

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Ashlotte

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Reviewed: Aug. 23, 2009

This was a great way to use up some vegetables. I made a few changes: I cooked the polenta from scratch and didn't fry it in oil. I left out the carrots and added sliced tomatoes and basil over the sauce. Delicious!

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Aug. 2, 2009

Hubby and I thought this was very good- better the second day. Polenta didn't fry up easily- will possibly skip that step next time and see how it works out. Used the basic polenta recipe from this site- very easy.

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JEM

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

very tasty, although the frying didn't work to well for me, I prepared everything else as the recipe states. I omitted the carrots and pepper (didn't have any on hand)and used fresh garlic in place of the garlic salt and I also took the suggestion of cooking the veggies a little longer on the stove and throwing it under the broiler for 5-6 mins to brown the cheese.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jul. 24, 2009

Very good! Husband and 2 year old ate this! I broiled the dish too long though and burnt the cheese. was still delicious but hard to cut...

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SCOOPS44

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Reviewed: Jul. 23, 2009

This was surprisingly good. I wasn't sure if my family would like it because they are usually don't like that many vegetables in one dish; however, they loved it. All of the ingredients worked perfectly together. I will definitely keep this recipe.

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steph

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

A fantastic meatless meal. I made my own polenta, and also followed another reviewer's suggestion to cook the veggies a little more on the stovetop, setting the assembled dish under the broiler to bubble the cheese rather than baking for 30 minutes. We like our veggies a little al dente, and method this was just phenomenal. Will make this again and again!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Jun. 18, 2009

This is a 5 star recipe, if you make your own polenta! I highly recommend the Basic Cheese Polenta from this site. The pieces of fried polenta on their own are delicious! Make them into this meal, and it's even better! I omitted the onion and carrots, and added in fresh steamed, chopped spinach. I am going to make this again tomorrow, my family couldn't get enough!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 11, 2009

A great and different way to use up those abundant summer veges. Hubby loved it and kids liked it so it gets a 4 instead of 5. It made the house smell like an Italian Restaurant-- very nice recipe.

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Laura B

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Reviewed: May 5, 2009

Our familly did not enjoy this. the ingredients all mixed together did not taste like i thought they would

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Des

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Reviewed: Apr. 2, 2009

I've made this many times and just love it. Having a dairy allergy, I omit the cheese, but it's still delicious and full of flavor. I also use fresh garlic instead of the salt.

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ERIN55

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Reviewed: Mar. 12, 2009

Absolutely delicious. To be health conscious I eliminated the mozzarella. I used the entire jar of spaghetti sauce. Next time I will add mushrooms and sauttee the veggies with fresh garlic instead of using garlic salt.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Mar. 11, 2009

I combined this recipe with the "Cheesy Polenta" recipe. I know it defeats the point a little, but I did not have any squash on me. I sauteed red pepper and carrots with garlic powder and rosemary, and the flavors worked really well together. I also layered cooked sausage in between the polenta and sauce mixture, so the dish was hearty and really, really good. My husband said it was one of the best things I have ever made.

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