Layered Polenta with Mustard Greens & Sunburst Squash

Keeping it infinitely simple. Since we started the farm share, I have cut down on the amount that I go to the store a lot. I have just been living off the other ingredients in my pantry to round out my meals. I have a variety of grains and beans to work with and so far it has been very easy.

















Ingredients (Serves 4):
3 cups water
2 vegetable bullion cubes
1 cup polenta
1/4 cup nutritional yeast
3 T olive oil
1 sunburst squash cut into 4-5 slices
1 T Montreal steak seasoning
2 T olive oil
5 qrts mustard greens
24 oz. jar of pre-prepared pasta sauce

Directions:
1) Bring water to a boil and lower to a simmer
2) Add bullion cubes
3)Slowly stir in polenta so that it does not clump
4) Stir in nutritional yeast
5)Cook for 1-2 minutes and set aside
6) Brush olive oil on squash slices and sprinkle with steak seasoning.
7) Grill squash for 3-5 minutes on each side
8) Wilt the greens in the olive oil for 2-3 minutes
9)Heat the pasta sauce until warm throughout
10) Plate with a layer of mustard greens, polenta, sauce, and top with grilled squash and basil