Great - easy. I made this without the zuccinni simply because I did not have any in the fridge and it was great. Also added a little oregeno and some baisl to the tomato sauce. Fairly toddler friendly - didn't love it right off the bat but ate a good amount, I think after a few more times she will really like it.

I used sundried tomatoe polenta and added eggplant to the vegetable mixture. It was fabulous. Next time I think I will use a teflon pan to brown the polenta instead of oil and see if that is exchangeable. A new main stay at my house!

Really good flavors, very filling, unique and luscious. I added mushrooms and cucumbers for added crunch, but chose not to fry the polenta (afraid that would make it too greasy / heavy, what with the healthy amount of cheese used here as well.) The texture of the polenta still turned out great -just make sure to slice them thick enough to stand up to the hefty amount of ingredients.

Delicious... And you could turn it into a south of the border version.. Use cheddar instead of parmesan, salsa or taco sauce instead of spaghetti sauce, and add some mexican spices to the chicken! I'm going to try it this way today!

Excellent. Would make this again.

What I like most about this recipe is the versatility. I definintely think the squash is a good idea, but other vegetables can be varied. Other than that, I pretty much followed the recipe exactly. My baby loved it!

very delicious and VERY EASY! i used a mandolin to slice all the veggies. i baked the polenta for about 25 minutes at 350F, which made it crunchy and not soaked with oil. once i placed the polenta slices in the dish, i realized it was going to be smaller than i initially thought. i ended up using a 9x9 glass dish. also, with it being smaller, i omitted the zucchini, but added in some fresh mushrooms. finally, since everything was cooked and still hot, i broiled the finished dish until the cheese was melted. i will definitely be making this again and again! THANKS!

Fantastic! To make a one dish meal, I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke hearts.

I love this recipe, but my husband thinks it is too bland. I love the way the polenta and cheese compliment the fresh taste of the squash. I make the polenta from cornmeal and simply spread the mix on the bottom of a greased casserole dish. I think this makes for lighter fare.

Ooooh Nelly! This was great! I agree that I wouldn't fry the polenta next time. I think I will also add mushrooms to the veggies...Mmmm. In Fact, I am making it again tonight! Yes, thats two nights in a row! That good!

Really good. Great leftovers. Didnt fry the polenta, but did bake it first on a cookie sheet for 20 min to get it a little crisp. LOVED IT.

I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil).

I've prepared this dish for large dinner parties, and even my native Italian friends love it and ask for the recipe!

Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella.

Love this recipe! To simplify things and make this more quickly, I use a vegetable peeler to cut strips of both the carrots and zucchini, rather than slice them. I didn't have squash but decided to add sliced fresh mushrooms. I also used a can of diced Italian-style tomatoes, drained, fresh minced garlice and basil-polenta. This is only the second time we've ever eaten polenta, but it won't be the last!