The family room is cozy and this little fireplace lets us keep the thermostat upstairs set on 68.
And we have plenty of comfort food.
You know all that food I made over the weekend?
There are leftovers! So I don't even have to do any cooking today!
I'm going to enjoy my "bonus" day off... catch up on that magazine reading
because I don't want Janell to think I'm hoarding!
Did I hear you say you want to have some comfort food too? Well then, try this fabulous recipe. I started with a recipe then changed it so much, it became a Helen original.
Vegetarian Polenta Lasagna
18 oz. polenta, cut into 18 slices
3 1/2 cups marinara sauce, divided
1 tsp. olive oil
8 oz. mushrooms, sliced
3 cups diced zucchini
6 oz. part skim mozzarella cheese, shredded, divided
Preheat oven to 400.
Measure out 1 cup marinara sauce and set aside.
In a large skillet, heat olive oil and saute mushrooms, zucchini and red pepper for about 2 minutes until they begin to soften. Pour remaining 2 1/2 cups marinara sauce over, bring to a boil, then turn down heat and simmer for 15 minutes.
In an 8x8 baking dish, spread reserved 1 cup marinara sauce to cover bottom of pan.
Layer 9 polenta slices over the marina. Top with half the veggie-marina mixture then sprinkle with half the mozzarella. Repeat the layers.
Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly and cheese is melted on top. Let stand 5 minutes before serving.