Instructions: Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting pan.

PANTRY

NOTE: Prepared polenta can come in 12 and 16-oz ounce chubs. Remove whats needed for this recipe and cut it into 1/4-inch cubes. Chubs may be kept in the refrigerator for about 5 days.

Coat a large nonstick skillet with vegetable oil spray. Add vegetables and saute until slightly browned. Let cool. Stir in Seasonings and Main Ingredients. Shape mixture, in baking dish, allowing a 1/2 inch gap between the loaf and the pan. Set dish in roasting pan and add Topping.

Place in oven; add boiling water to come halfway up sides of baking dish.

Bake until center of loaf registers 160F on an instant-read thermometer.

Remove dish from roasting pan. Drain if necessary. Let loaf stand 5 minutes before slicing.

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