Reviewed: Oct. 5, 2007

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.

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LINDAANA

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Reviewed: Jun. 11, 2007

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).

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 29, 2007

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

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Annette

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Reviewed: Mar. 19, 2007

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.

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appia9

Cooking Level: Expert

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Reviewed: Jan. 21, 2007

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!

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Katskitchen

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Nov. 19, 2006

This recipe was fantastic! We had it tonight and thought it was very good! Added just a little more sauce and about 1/2 onion. Will make again soon!

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shep20

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Reviewed: Oct. 18, 2006

I liked it, kids thought it was OK, but the husband who doesn't "do" polenta didn't like it.

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Amy

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

This is a rich and delicious dish. I didn't change a thing and loved it. I could only find corn meal mush for the next btach and I hope it is as good!

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MARGARETD

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ashtabula, Ohio, USA

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Reviewed: Sep. 20, 2006

I loved this recipe. I made this for my in laws who I didnt know at the time hate polenta. Well they used to at least because they both had seconds of this recipe. It is so easy. To save time sometimes I will not fry the polenta but just slice it and lay it in the pan. I also made this for my mother who cant have onions instead we used garlic and it still tasted great. This is a very versital recipe.

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CForest

Cooking Level: Intermediate

Home Town: Riverbank, California, USA

Living In: Ceres, California, USA

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Reviewed: Aug. 30, 2006

I've never had polenta before, I liked the veggies and the chese, but would not use the polenta on the bottom of the dish, didn't really add anything, would be good on top of rice or pasta instead.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2006

I've made several Summer squash recipes from this site and this is one of the best. My husband who is not a huge fan of Summer squash went back for seconds on this one and my 3 yr old even ate some. I did not have enough mozarella, so I combined it with cheddar. Yum. We served it w/ Italian crockpot chicken breats for a nice meal. Thanks for the recipe.

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Mrs. R

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Reviewed: Aug. 18, 2006

We really liked this one. My 16 mo. old loved it. Good use of fresh veggies, and polenta is so versatile. Followed the recipe as is and even enjoyed the leftovers.

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S.Campbell

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Reviewed: Aug. 15, 2006

MMMmm. I just got finished eating this casserole. It was amazing! I did add about a pound spicy Italian sausage for my meat-loving hubby. Also, I am out of garlic salt so I added 3 cloves fresh garlic to the veggies and cooked it with them. I added extra sauce, though I didn't measure it. I just made sure all the veggies were covered (about 2/3 of a 26 oz jar). I couldn't find flavored polenta so I used plain with lots of salt and pepper and some Italian seasoning. I fried each side for a minute or two. We all loved it, including my two-year-old who kept saying, "I like polenta!"

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Jennifer

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 15, 2006

I loved this dish!! We aren't vegetarians so I added shredded chicken which seemed to soak up the sauce and it wasn't soggy at all. Highly recommend to get your daily dosage of veggies!

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Jessica B

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Reviewed: Aug. 14, 2006

I hated the frying part and in the process said I will never make this again, but....after it came out of the oven.....oh yummy yummy! I will be making this again, maybe bake the polenta as someone suggested. Thanks!

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Georgie S.

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Tehachapi, California, USA

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Reviewed: Aug. 12, 2006

Polenta frying was a mess,lot of oil popping, and it never got crisp, it was not worth the work that goes into it. Too many vegetables, not enough sauce, I added more and it still was not that great. Just a soggy vegetable casserole, will not make it again.

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Geri G

Cooking Level: Expert

Living In: Hood River, Oregon, USA

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Reviewed: Aug. 10, 2006

Yummy and very satisfying as a main course. I'd never had polenta before, and actually had to cook it from scratch, since the closest grocery store didn't stock the prepared version. But the polenta I made was very good. You probably can't put too much garlic salt on it. I will definitely make it again! Next time, though, I will saute the veggies in chicken broth to avoid some of the oil (fat) used in the recipe. I had to substitute Swiss cheese for the Mozzarella because I didn't have any...Yuck, won't do that again!

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themeowser

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 10, 2006

Made this last night and everyone loved it. My only problem is that I HATE to fry. I will try to think of another way to prepare the polenta prior to baking. The flavors all meld well together while in the oven. I did substitute fresh garlic and sea salt for the garlic salt but that was it. Will certainly make this again.

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