Polenta Veggie Bake (Gluten-Free)

Ingredients

• 1 bunch fresh asparagus, cut from root to spear
• 5 stalks green onions, sliced
• 1 small yellow squash, cut up
• 1/4 cup bell pepper, tri-color bell pepper slices (you can use frozen and drain)
• 1/2 lb ground chicken or ground meat, of choice
• 1/4 cup pasta sauce (taste depending)
• 1/4 cup mozzarella cheese (taste depending)
• 1 (16 ounce) package basil and garlic prepared polenta
• salt & pepper
• extra virgin olive oil, for greasing and drizzling

Directions

1. 1

   Pre-heat oven to 375.

2. 2

   Grease a small square pyrex (9x9 or 8x8.).

3. 3

   Cut 1/4 inch slices of polenta log and line pyrex with slices of polenta, slightly overlapping.

4. 4

   Spread pasta sauce over polenta to lightly cover; set aside.

5. 5

   Grease a large saute pan with olive oil; add ground meat until slightly browned over medium heat.

6. 6

   Add chopped green onions, salt & pepper to browned meat and incorporate.

7. 7

   Take chopped asparagus, squash, and tri-color peppers and add to the saute pan. Drizzle a little more oil over the veggies and put heat back on low. Stir just until incorporated, but not cooked.

8. 8

   Dump saute pan contents over the sauced polenta and sprinkle the mozzarella cheese on top.

9. 9

   Cover with foil.

10. 10

    Cook in oven for 40-45 minutes and enjoy!