1-Step 1: Prepare the Tomato Sauce Heat 1 tablespoon olive oil in a pan over medium heat. Add 1/2 diced onion and 2 cloves minced garlic, cooking until soft and fragrant. Stir in 2 cans (14.5 oz each) crushed tomatoes, 1/8 teaspoon fennel seed, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, a dash of crushed red pepper, and a pinch each of coarse salt and black pepper. Simmer for 15-20 minutes to let the flavors meld.

2-Step 2: Roast the Vegetables Chop 1 small zucchini, 1 small yellow squash, 1/2 small eggplant, and 1 small red pepper. Toss them with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast at 400°F for about 20 minutes until tender and slightly caramelized, enhancing their natural sweetness and adding depth to the pie.

3-Step 3: Cook the Polenta In a pot, bring 3 cups milk to a boil, then slowly whisk in 1 cup polenta. Reduce heat and stir in 1 tablespoon butter, 1 teaspoon sugar, and 1/2 teaspoon coarse salt. Cook for 5-7 minutes until thickened, then mix in 1 cup grated Parmesan cheese and 2 cups shredded mozzarella cheese for that irresistible cheesy layer.

4-Step 4: Assemble and Bake Spread the cooked polenta in your prepared dish, layer on the roasted vegetables, and top with the tomato sauce. Bake at 375°F for 30-40 minutes until golden and bubbly. Let it cool slightly before serving to keep the slices neat.