Winter Squash and Polenta Casserole

This hearty vegetarian main course casserole would be a super Sunday evening supper with a green salad and a selection of cheeses.

Ingredients

• 3 Tbs. butter or vegetable oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 6 medium ripe tomatoes, peeled, seeded and chopped or one 16-oz. jar or can
• 1 1/2 Tbs. minced fresh herbs such as parsley, oregano or chives
• 1 lb. butternut squash
• 1 lb. each of turnip, parsnip, rutabaga and carrot
• 1 yam and/or sweet potato1 1/2 cups polenta-type cornmeal
• 1 Tbs. salt
• 1 1/2 qt. water (6 cups)
• 2 Tbs. butter
• 2 Tbs. freshly grated Parmesan
• 1 lb. fresh Mozzarella or Fontina cheese, shredded

Directions

Peel the squashes and root vegetables and cut into 1-inch chunks.

To make the sauce, cook the onions in the butter until soft, add the garlic and cook a minute more. Add the tomatoes and continue cooking over medium heat 3 minutes, add the root vegetables and cook gently for approximately 20 minutes until the vegetables are tender when pierced with a fork. Add salt, pepper and fresh herbs to taste.

Place the water and salt in a large heavy bottomed pan and bring to a boil. Whisk in the cornmeal and cook rapidly, stirring constantly until very thick, or a spoon stands up in the mixture, about 20 minutes. Add the butter and cheese and immediately spread half the polenta mixture in a 9 by 12 incbuttered baking dish. Cover with half of the vegetable mixture, then half of the cheese. Spread over the rest of the vegetables and cover with the rest of the cheese.

Before serving, place the polenta casserole in a preheated 350 degree oven for 25 to 35 minutes to reheat.