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1
Brown onions and baby carrots in a little olive oil over medium heat.
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2
Stir in other vegetables and toss well.
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3
Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil.
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4
Simmer until carrots are fully cooked and flavors are blended - about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary.
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5
If the sauce is too thick for your tastes add additional stock, tomato juice, or V8.
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6
If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens.
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7
To prepare the polenta, first slice about 1/2 to 3/4 inches thick.
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8
Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat.
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9
Brush the polenta slices with olive oil as well.
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10
Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning.
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11
Serve sauce over polenta and top with Parmesan.
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12
If you like, you can round out the meal with a green salad and garlic bread.
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13
Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don't want a meatless dish.
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14
Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don't overcook.
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15
Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.
