Baked Polenta Slices with Tomatoes and Yellow Squash

I needed to use my garden tomatoes and squash, and these baked polenta slices are a nice change of pace from pasta dishes.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a 9x13-inch glass baking pan with olive oil.

Step: 2

Slice polenta into 1/2-inch rounds and place into the prepared pan in rows. Drizzle lightly with olive oil. Season with oregano.

Step: 3

Bake in the preheated oven for 20 minutes.

Step: 4

Remove the pan from the oven. Pour sliced tomatoes, black beans, diced tomatoes, squash, and green onions on top of polenta. Cover with Parmesan cheese and mozzarella cheese.

Step: 5

Bake in the preheated oven until squash is soft and cheeses are bubbling, about 20 minutes. Serve.

Per Serving: 157 calories; protein 8.2g; carbohydrates 22.4g; fat 4.1g; cholesterol 5.6mg; sodium 515.5mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .