Vegetable Polenta Bake for One (or Two)

Ingredients

• 1/2 Tablespoons Olive Oil
• 1 whole Small Onion
• 1/2 teaspoons Garlic
• Minced
• 1 whole Small Zucchini
• 1 whole Small Yellow Squash
• 1 cup Greens (i.e. Kale Or Chard)
• Chopped
• 1 cup Pasta Sauce
• 1 Tablespoon Fresh Chopped Parsley
• 1/4 cups Yellow Cornmeal
• 1 cup Water
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Salt
• 1 ounce
• weight Mozzarella (string Cheese Works)
• 2 Tablespoons Parmesan
• Grated

Instructions

1. Heat oil in a pan, add onion and cook for a few minutes (until translucent).
2. Add garlic, zucchini and yellow squash and cook for a few minutes (it shouldnt be cooked all the way).
3. Next add greens and stir around until they start to wilt.
4. Add pasta sauce and stir until greens have cooked down.
5. Turn off the heat and stir in the parsley.
6. In a small pot or sauce pan, combine cornmeal, water, garlic powder, onion powder and salt.
7. Bring to a boil, stirring occasionally.
8. Once cornmeal starts to thicken (a.k.a.
9. polenta), keep stirring until the polenta starts to come off the sides.
10. Take a small baking dish, spread half of the sauce/vegetable mixture in the baking dish, then on top of that spread half of the polenta.
11. Next top with half the string cheese/mozzarella and half of the parmesan.
12. Repeat.
13. Bake in the toaster oven for 20 minutes.
14. Allow to cool.
15. Either eat it straight from the dish for another single lady (or gent) meal or serve on a plate with a simple green salad.