5 cups cooked polenta
1/2 cup tomato sauce
2 eggplants sliced
1small zucchini sliced
1/2 small red onion sliced
1 cup shredded cheese
2 tbsp cooking oil
1 tsp salt
Toss eggplant, squash, onion, cooking oil, and salt until coated. Spread mixture evenly on to a baking sheet.
Bake at 375 for 30 minutes tossing mixture occasionally.
While mixture is cooking spread polenta out evenly in to a cast iron skillet. If you don't have a cast iron a rimmed metal baking dish will do.
Top polenta "crust" with the tomato sauce, followed by the roasted vegetables, and topped with the cheese.
Cook for 15 minutes at 375 or until cheese is melted. I like to broil it at the end to get the cheese nice and toasty but this step is optional.