Adapted from Simply Recipes
- 3/4 jar pasta sauce (I prefer Classico)
- Shredded mozzarella cheese
- 4 cups water
- 1 cup cornmeal
- 1 small onion, sliced thinly
- 2 carrots, sliced thinly
- 1 teaspoon salt (or more to taste)
- 1/2 cup basil pesto, optional
To cook polenta, in small pot bring water and salt to a boil. Stir in cornmeal, whisking constantly to avoid lumps. Turn down the heat and simmer, stirring often, until the water is absorbed.
Meanwhile, saute onions and carrots (or preferred veggies) in olive oil until softened.
To assemble, spoon 1/3 of the sauce on the bottom of a 9 x 9 oven-safe dish. Spread half of polenta around dish. Top with half of remaining pasta sauce, cooked vegetables, optional pesto, and a thin layer of cheese. Spread remaining polenta evenly and cover with sauce and cheese.
Bake at 350°F for 30 minutes (according to original recipe, but mine seemed to take closer to 45 minutes). The dish should be heated through. Individual servings microwaved well.