Asiago Giambotta (Vegetable Stew) Over Parmesan Polenta

Name: Asiago Giambotta (Vegetable Stew) Over Parmesan Polenta
Total time: 40 min
Ingredients: 1 tablespoon Bertolli® Olive Oil Light Taste; 3 cups cubed eggplant; 2 medium zucchini and/or yellow squash, (halved, sliced 1/2-inch thick (about 2 cups)); 1 medium red bell pepper, (chopped); 1 cup sliced mushrooms; 1 medium onion, (chopped); 1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses; 1 teaspoon fresh thyme leaves; 1-1/2 cups polenta or yellow cornmeal*; 6 tablespoons butter, (cut into pieces); 1 cup grated Parmesan cheese; 1/2 teaspoon salt

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Our Asiago Giambotta is not your average vegetable stew. Served over Parmesan polenta and stewed in flavorful Asiago cheese sauce, this vegetable medley is heal

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Ingredients

1 tablespoon Bertolli® Olive Oil Light Taste
3 cups cubed eggplant
2 medium zucchini and/or yellow squash, (halved, sliced 1/2-inch thick (about 2 cups))
1 medium red bell pepper, (chopped)
1 cup sliced mushrooms
1 medium onion, (chopped)
1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses
1 teaspoon fresh thyme leaves
1-1/2 cups polenta or yellow cornmeal*
6 tablespoons butter, (cut into pieces)
1 cup grated Parmesan cheese
1/2 teaspoon salt