Recipe by Melissa McGee
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Melissa McGee."
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yellow squash, sliced
red onion, chopped
red bell pepper, chopped
Classico® Tomato and Basil Sauce
ground black pepper to taste
1 1/2 cups
shredded mozzarella cheese
grated Parmesan cheese
1 (18 ounce) package
Very good. I made the following changes, I diced the vegetables rather than slice. I added garlic, eggplant and broccoli. I also added a layer of cheese between polenta and vegetables. I couldn't find prepared polenta so made from scratch which didn't fry well. I may skip frying it all together next time to make healthier and maybe vary the cheese.
I have never had polenta, much less cooked it. This was fabulous. Even my husband (a meat and potatoes kind of guy) loved it! I put all the vegetables in the food processor to shred them and cut down on time.
Very good! Next time I will not fry polenta - to save calories and I don't think it made a big difference. Also, I increased tomato sauce to 1.5 cups and reduced cheese to just a sprinkle on the top.
So good! Couldn't stop eating it. Like all casseroles, a nice comfort food.
Absolutely delicious! I didn't have zucchini so I used mushrooms and added biscuits, quartered.
Great recipe! Made as is, no changes needed. Will definetely make again!! Thank you for posting this!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Squash and Polenta Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 120
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