Handy recipe to use up a few CSA veggies

This is a recipe that another member of Harmony Valley Farm and fellow blogger, The Green Adventures of a City Girl, posted on her site. I made a few changes to use ingredients that I had on hand. I recommend giving it a try. I think you can probably vary it quite a bit and still get good results. The picture is also from her website, but I wanted to give you an idea of what the finished dish looks like.

Layered Parmesan Polenta Bake

1 c milk
2 c water
1 t salt
2 c polenta or coarse ground cornmeal
1 t fresh sage, chopped
1 t fresh rosemary, chopped
1 T olive oil
2-3 c sliced green cabbage (about 1/4 of a small head)
3 spring onions, chopped - bulb and stalk portions kept separate
2 garlic scapes, chopped
1 tablespoon fresh basil, chopped
2 zucchini or summer squash, sliced thin
3/4 - 1 c Parmesan cheese, finely grated (I used a mixture of Ricotta Salata and Parmesan)

Preheat oven to 400. Combine milk, water and salt in a large saucepan and bring to a boil. Add the sage, rosemary and cornmeal, whisking while you add it to prevent lumps. Simmer on low, whisking frequently, until thick. You can also do this in a microwave. That way you don't take a chance on it burning.

Pour thickened mixture into a greased 2 qt casserole dish. Sprinkle with 1/4 c of cheese, or more if desired. This is where I used the crumbled ricotta salata which was left from the radish salad. Heat oil in a skillet and cook scapes, bulb portion of spring onions and cabbage. Spread evenly on top of polenta. Top with another 1/4 c cheese (or more).Add basil, tops of the spring onions and zucchini to skillet and cook until tender. Layer in the casserole dish and top with remaining cheese. Bake for 15-20 minutes or until cheese is melted and top is beginning to brown.

The original recipe called for fresh spinach instead of cabbage, but I had used up my spinach and had cabbage instead.