Food Network UK

Polenta Veggie Bake (Gluten-Free)

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Ingredients

  • 1 bunch fresh asparagus
  • 5 stalks spring onion
  • 1 small yellow squash
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup bell peppers
  • 0.50 lb ground chicken
  • 0.50 lb ground meat
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup pasta sauce
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup mozzarella cheese
  • 16 ounces basil and garlic prepared polenta
  • 1 to taste salt & pepper
  • 1 to taste extra virgin olive oil

Use imperial measurements

Method

How to make Polenta Veggie Bake (Gluten-Free)

  • Pre-heat oven to 375.
  • Grease a small square pyrex (9x9 or 8x8.).
  • Cut 1/4 inch slices of polenta log and line pyrex with slices of polenta, slightly overlapping.
  • Spread pasta sauce over polenta to lightly cover; set aside.
  • Grease a large saute pan with olive oil; add ground meat until slightly browned over medium heat.
  • Add chopped green onions, salt & pepper to browned meat and incorporate.
  • Take chopped asparagus, squash, and tri-color peppers and add to the saute pan. Drizzle a little more oil over the veggies and put heat back on low. Stir just until incorporated, but not cooked.
  • Dump saute pan contents over the sauced polenta and sprinkle the mozzarella cheese on top.
  • Cover with foil.
  • Cook in oven for 40-45 minutes and enjoy!

(Courtesy of Food.com)