Here's a great vegetarian main dish of fresh summer vegetables paired with creamy polenta baked in spaghetti sauce and topped with cheese.
Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella. - 19 Mar 2007 (Review from Allrecipes USA and Canada)
I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil). - 11 Jun 2007 (Review from Allrecipes USA and Canada)
This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so the polenta stayed crispy under the marinara sauce. - 17 Jul 2006 (Review from Allrecipes USA and Canada)