Grilled Vegies Polenta Pie

• Tomato sauce 3 cups
• Red onion, sliced
• garlic sliced, 4 large cloves
• Red pepper, 1 chopped large
• zucchini or yellow squash, chopped large
• small eggplant, chopped large
• 2 cups sliced mushrooms
• 3 tbsp olive oil
• salt/pepper
• 1 cup polenta
• 3 c milk
• 2Tbsp butter
• 1/2 tsp salt
• 1c. parmessan
• optional 1c. frozen spinach
• 1c. frozen corn
• 1 cup calamata olives
• optional. 3 tbsp capers
• 2 cups shredded smoked gouda
• 2 cups shredded mozarella

1. Mix vegies with oil. Spread single layer. Salt and Pepper. Grill at 400 for 25-30 minutes.
2. Heat milk, salt butter. Add corn and spinach.
3. When boiling add polenta. Stir over low heat
4. until sticking to spoon. Spread in 8x11 oiled pan.
5. sprinkle with Smoked gouda. Add grilled vegies and calamata olives. Cover with tomato sauce , then mozarella cheese.
6. Bake 375 30 to 35 minutes.

tomato sauce, red onion, garlic, red pepper, zucchini, eggplant, mushrooms, olive oil, salt, polenta, milk, butter, salt, frozen spinach, frozen corn, calamata olives, capers, gouda, mozarella

Taken from www.epicurious.com/recipes/member/views/grilled-vegies-polenta-pie-52368601 (may not work)