Winter Squash and Polenta Casserole | Tante Marie's Kitchen

Ingredients

• 3 Tbs. butter or vegetable oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 6 medium ripe tomatoes, peeled, seeded and chopped or one 16-oz. jar or can
• 1 1/2 Tbs. minced fresh herbs such as parsley, oregano or chives
• 1 lb. butternut squash
• 1 lb. each of turnip, parsnip, rutabaga and carrot
• 1 yam and/or sweet potato1 1/2 cups polenta-type cornmeal
• 1 Tbs. salt
• 1 1/2 qt. water (6 cups)
• 2 Tbs. butter
• 2 Tbs. freshly grated Parmesan
• 1 lb. fresh Mozzarella or Fontina cheese, shredded