INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 450ºF. Cut polenta log crosswise in half, then cut each half lengthwise into 4 slices. Lay 6 of the polenta slices side by side in an 8-inch square ceramic or glass baking dish. Cut remaining 2 slices into 1/4-inch dice and set aside.
2. In nonstick skillet over medium heat, warm olive oil. Add onion and garlic, and sauté for 5 minutes, stirring occasionally. Add squash; cover and cook 15 minutes longer, or until vegetables are tender and lightly browned, checking and stirring occasionally.
3. Meanwhile, in 2-cup measuring cup, stir milk, cornstarch, salt, pepper and 4 Tbsp. Parmesan together until well combined. Add to skillet and bring mixture to a boil over medium-high heat. Reduce heat to low and simmer 2 more minutes, stirring occasionally.
4. Bake polenta slices in baking dish 10 minutes, or until heated through. Spoon squash mixture over polenta slices; top with diced polenta and remaining 2 Tbsp. Parmesan. Put dish back into the oven and bake another 5 minutes, or until heated through. Sprinkle with basil before serving.

COOKING INFO

Serves	6
Yield	6 servings
Prep Time	10
Cook Time	40
Total Time	50
Oven Temp	--
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NUTRITIONAL INFORMATION (per serving)