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Squash, Pepper and Polenta Casserole

  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

This firm-textured casserole, full of garden-fresh vegetables, can be sliced like a pie and served at room temperature.

  1. 1/2 tablespoon unsalted butter
  2. 1/2 tablespoon olive oil
  3. 1 small onion, coarsely chopped
  4. 1 red bell pepper, cut into 1/2 -inch dice
  5. 2 small red-skinned new potatoes, peeled and cut into 1/4 -inch dice
  6. 2 large garlic cloves, minced
  7. 1 medium yellow squash, cut into 3/4 -inch dice
  8. 1 medium zucchini, cut into 3/4 -inch dice
  9. 1/2 cup polenta
  10. 1/4 cup all-purpose flour
  11. 1/4 cup freshly grated Parmesan cheese
  12. 1 tablespoon thyme leaves
  13. 1 teaspoon salt
  14. 1 teaspoon freshly ground pepper
  15. 1 cup milk
  16. 2 large eggs
  17. 6 tablespoons grated Gruyère cheese (2 ounces)
  1. Preheat the oven to 350°. Generously butter a 9-inch round baking dish. In a large heavy skillet, melt the butter in the oil over moderately high heat. Add the onion, bell pepper and potatoes and cook, stirring, for 3 minutes. Stir in the garlic and cook until the vegetables are partially softened but not browned, about 2 minutes. Add the squash and zucchini and cook, stirring, until almost tender, 4 to 5 minutes. Set aside.
  2. In a large bowl, toss together the polenta, flour, Parmesan, thyme, salt and pepper. In a separate bowl, whisk together the milk and eggs, then whisk them into the polenta mixture until combined. Stir the vegetables into the loose batter and spread it in the prepared baking dish. Bake on the middle shelf of the oven for 25 to 30 minutes, or until firm. Sprinkle the Gruyère on top and bake for about 7 minutes, or until golden around the edges. Serve hot or at room temperature.