Baked Polenta With Squash And Tomato

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   ["Preheat oven to 400 degrees.", "Bring stock and milk to a boil, lower heat to medium-low. Sprinkle in cornmeal, whisking constantly so as not to form clumps. Once cornmeal has been added, switch to stirring with a spoon until the mixture thickens to a puddling-like texture, 5-10 minutes. Remove from heat.", "Off the heat, stir in the butter and salt and pepper to taste (remember you will add more S&P later). Pour into 13x9"" glass baking pan and top with cheeses.", "Slice squash into 1/3"" slices (half-moons if your squash is big), and tomato into thin wedges (slices do not have to be precise, but you want the vegetables to cook uniformly). Arrange like fallen dominoes on top of the cheese. Drizzle olive oil over the veggies, and top with salt and pepper.", "Bake 20-30 minutes, or until cheese is melted, the whole thing is bubbly, and squash are tender.", "Allow to cool slightly on a wire rack before serving. Polenta will spread when fresh from the oven. If you'd prefer to slice it, allow to cool completely. Top with a fried egg, grilled chicken, sausage, or other protein if you want to make a full meal of it, or serve as-is as a side or lunch."]

* Per serving · 4 servings · Values may vary.