Farmer’S Stack

• 2 cups water
• 1 cup milk
• 2 teaspoons kosher salt
• 1 cup instant polenta
• 2 cups tri-color quinoa cooked, chilled
• 3 tablespoons olive oil
• 1 red onion small, thinly sliced
• 1 red bell pepper medium, cut into thin strips
• 23 ounces RAGU Homestyle Thick & Hearty Mushroom Sauce
• 2 cloves garlic minced
• 1 zucchini small, halved lengthwise, cut into 1/4-inch-thick slices
• 1 pint cherry tomatoes multi-color, halved
• 1/3 cup shredded Parmesan cheese

1. Bring water, milk and salt to boil in medium saucepan on medium-high heat. Reduce heat to medium; whisk in polenta in a steady stream. Cook 4-5 min. or until polenta is soft and creamy, whisking constantly. Remove pan from heat; stir in quinoa. Cool slightly. Use a medium scoop (scant 1/4 cup) to form 18 patties, 2 inches wide and 1/2 inch thick. Let patties cool on parchment paper-lined rimmed baking sheet.
2. Brush both sides of patties with oil. Heat large skillet on medium heat. Cook patties, in batches, 3 min. on each side or until golden brown. Cover; keep warm.
3. Heat remaining oil in same skillet on medium-high heat. Add onions and peppers; cook 3-4 min. or until tender-crisp. Add sauce, garlic and remaining vegetables; cook 2-3 min. or until heated through. Serve sauce on top of warm polenta patties. Sprinkle with cheese.

water, milk, kosher salt, instant polenta, tricolor, olive oil, red onion, red bell pepper, mushroom sauce, garlic, zucchini, cherry tomatoes, parmesan cheese

Taken from www.yummly.com/recipe/Farmers-Stack-2031131 (may not work)