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1
For the polenta:
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2
Bring water and broth to a boil in a heavy pot.
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3
Slowly add the cornmeal to the boiling water in a very thin stream, stirring with a whisk.
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4
Turn down the heat to low and let the cornmeal simmer gently.
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5
Continue stirring with a long handled wooden spoon for about 25 minutes or until the spoon can stand upright in the polenta.
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6
Stir in the salt.
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7
Spread the polenta on two cookie sheets, making two 8x8 squares.
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8
Chill the polenta for at least an hour, but longer is better.
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9
Cut each 8 square into four 4 squares.
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10
Top each square with 1 tablespoon of pasta sauce and cheese, if desired.
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11
For the vegetable marinara:
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12
Wash, trim and quarter the mushrooms.
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13
Wash and cut the squash into bite-size pieces.
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14
Heat the olive oil in a pan.
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15
Add the mushrooms, stir and saute for 3-4 minutes.
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16
Add the squash to the pan, stir and saute for 5 minutes.
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17
Add the pasta sauce and simmer for 15 minutes, stirring occasionally.
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18
When the squash is tender, turn off the heat and stir in the spinach.
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19
To assemble:
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20
Broil the polenta on high for 5 or more minutes until cheese is brown and polenta is crispy on the edges.
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21
Put one polenta square on a plate and top it with some vegetable/tomato sauce.
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22
Put another polenta square on top of the sauce and top that with a tablespoon of vegetables.
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23
Serve immediately.
