Italian Summer Squash Polenta Bake

Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese – delicioso! I recommend serving it with crusty garlic bread.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.

Step: 3

Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.

Step: 4

Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Per Serving: 333 calories; protein 13.2g; carbohydrates 29.2g; fat 18.6g; cholesterol 28.8mg; sodium 796.6mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just enjoyed it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad kinds of food can lead to trouble on sleeping. On the other side, a meal that is not eating to much food than satiating can leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .