Polenta with Vegetable Marinara

Polenta with Vegetable Marinara:

Ingredients:
-1 tube of polenta
-chicken and breadcrumbs (optional)
-olive oil
-1 onion
-1 squash
-1 zucchini
-2 cloves garlic, minced
-1 pint cherry tomatoes
-1 jar marinara sauce


First, polenta comes in a tube at the grocery store (You can also find it dry, but precooked makes dinner easier). It is usually in the Italian section, but sometimes it is in a refrigerated area. I have had troubles finding it before, but maybe that's just me. When everything is just about ready, cut thin to medium slices of polenta and pan fry with some olive oil.

I am perfectly okay with keeping this dinner vegetarian, but if you are making this for a meat-eater, baked chicken makes a nice addition. Lightly coat chicken breasts with olive oil and roll in breadcrumbs. The olive oil keeps the chicken from drying out in the oven. Trust me.

Sauce:

1. Cut up one onion and saute.
2. Cut up one large squash and zucchini and throw those in the pan, too. (If you have a deep skillet, that would work best.)
3. Add in two cloves of minced garlic towards the end so they don't burn.
4. Lastly, add in a jar of your favorite marinara sauce and anywhere from 1/2 to a whole pint of cherry tomatoes. You want to simmer the sauce until the tomatoes are about ready to explode. Probably 5-10 minutes depending on heat. If you are not sure, poke a tomato or eat one and see if it bursts in your mouth.

Then it's ready! Serve sauce over polenta cakes.