by partysugar


Creamy, buttery polenta, topped with a chunky vegetable sauce and melted mozzarella cheese, makes for a great vegetarian meal. A quick sauce is made by simmering a can of crushed tomatoes with fresh oregano and sautéed onions, peppers, and zucchini. There are a few steps, so multi-task: pulse-chop the veggies in the food processor and bake the polenta while the sauce cooks. Chill some white wine or rose and serve yourself a huge heaping because this is decadently divine. For the recipe to your Thursday night dinner, read more