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• 1/4 cup plus 1 tablespoon olive oil
• 1 1/2 tubes (36 ounces total) preapred polenta, sliced into 1/2-inch-thick circular slices
• 1 yellow onion, diced
• 1 zucchini, diced
• 6 sun-dried tomatoes, dry or marinated, sliced
• 1 cup tomato sauce
• 1/4 cup fresh oregano and/or parsley, chopped
• 1 cup shredded mozzarella or crumbled Gorgonzola cheese
• optional shake of cushedd red pepper

Probably good with added eggplant and peppers.

1. Preheat the broiler and set the broiling rack about 5 inches from the heat source. In a large nonstick skillet or an electric frying pan, heat 1/4 cup oil over medium to medium-high heat. Add polenta slices and let them get crispy and lightly browned, then flip and repeat on other side, about 5 minutes a side.
2. Meanwhile, in a heavy skillet, heat 1 tablespoon oil over medium heat and saute the onions and zucchini until they are tender; about 5 minutes. Add the sun-dried tomatoes, tomato sauce and herbs and continue to cook it, stirring occaisonally, for about 5 more minutes.
3. Spray a 9×14 inch rectangular baking pan, preferably metal with nonstick cooking spray. When the polenta is done, transfer the slices to the pan and top them evenly with the vegetable and tomato sauce mixture. Top everything with the cheese, and broil for about 3 to 4 minutes until cheese is melted and browned in spots. Allow it to cool for a few minutes before serving.

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb

tags: vegetarian, CSA