This is great as a main dish or side to your favorite Italian meal. It can also be gluten free and is perfect for a leftover meal the next day.
Polenta with Veggie Marinara
1-2 tubes polenta cut into 1/2 to 1 inch rounds. Dredge each round in a mixture of bread crumbs and herbs (can be made gluten free using gluten free bread crumbs). Heat a few tablespoons oil in a large skillet over medium heat and brown each side of the polenta rounds, about 5-8 minutes per side. Place browned rounds in a large casserole pan. While the rounds are browning, in a separate pan saute veggies of your choice with garlic and onions. When veggies are soft stir in 1 jar of your favorite marinara and some fresh basil and italian parsley. Pour veggie mixture over the polenta.
(Top with shredded parmesan or mozzarella if desired, with or without cheese it’s great!) Bake at 350F until hot and yummy ( about 10-15 min.) Can be made ahead and reheated.