Italian Summer Squash Polenta Bake - A Delicious and Flavorful Vegetarian Dish

Enjoy the flavors of summer with this delicious and flavorful Italian Summer Squash Polenta Bake recipe. This vegetarian dish combines the sweetness of summer squash with the creamy texture of polenta, topped with melted cheese and a hint of Italian seasoning. It's a perfect dish for a family gathering or a weeknight dinner. The recipe is easy to follow and can be customized with your favorite vegetables. Give it a try and indulge in the taste of Italy!

Ingredients

• 2 cups polenta
• 4 cups water
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 medium summer squash, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, bring the water and milk to a boil over medium heat.
3. Once boiling, slowly whisk in the polenta, salt, and black pepper.
4. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes until the polenta thickens.
5. In a separate skillet, heat the olive oil over medium heat.
6. Add the minced garlic and diced onion and cook until the onion becomes translucent.
7. Add the sliced summer squash and cherry tomatoes to the skillet and cook until they are slightly tender, about 5-7 minutes.
8. Remove the polenta from heat and pour it into a greased 9x13-inch baking dish.
9. Top the polenta with the cooked summer squash and tomato mixture.
10. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the squash and tomatoes.
11. Sprinkle the Italian seasoning on top.
12. Bake in the preheated oven for 30-35 minutes or until the cheese is melted and golden brown.
13. Remove from the oven and let it cool for a few minutes.
14. Garnish with fresh basil leaves and serve hot.

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