Vegetarian Polenta Skillet · Faith Middleton's Food Schmooze

Ingredients

• butter (or olive oil, for the baking sheet)
• 1 recipe Cheesy Polenta ((see below))
• 3 tablespoons unsalted butter
• 1 small zucchini (quartered and cut into 1/4-inch pieces (about 2 cups))
• 1 small yellow squash (quartered and cut into 1/4-inch pieces (about 2 cups))
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 3/4 teaspoon kosher salt (plus more as needed)
• 1/4 teaspoon coarsely ground black pepper (plus more as needed)
• 1 cup Romesco Sauce ((see link to recipe in the Simply Scratch Tip))
• 4 ounces sharp Vermont cheddar cheese (grated)
• Fresh parsley or basil leaves (torn, for garnish)
• 4-6 large eggs (for serving (optional))
• 1 cup coarse yellow corn grits ((or polenta))
• 3/4 teaspoon kosher salt
• 2 cups whole milk
• 1 cup chicken broth
• 1 cup grated Vermont cheddar cheese
• 1/4 teaspoon coarsely ground black pepper