Vegetable Casserole

I’ve never been able to work out what to do with polenta, and so, I’ve pretty much avoided cooking with it, especially because it’s such a pain to make — stir, stir, stir. I’m an impatient cook. However, I had a few spare minutes the other afternoon, so I made up a pot of polenta, then popped the cooked polenta in the fridge for the next day.

The next day was yesterday, so I got out a jar of yummy tomato pasta sauce, heated it and popped into it a sliced carrot, celery stick, zucchini (do you call it summer squash?), mushrooms, a can of butter beans, and frozen peas. Once they were simmering I poured the mix into a buttered casserole dish and topped it with polenta. Because the polenta was cold, I sliced it and sandwiched in between with grated cheese, smoked paprika, salt and pepper. On the top I dotted butter.

About forty five minutes in a hot oven. It was delicious! Consider me a polenta convert.

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