1. Brown onions and baby carrots in a little olive oil over medium heat. 2. Stir in other vegetables and toss well. 3. Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil. 4. Simmer until carrots are fully cooked and flavors are blended – about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary. 5. If the sauce is too thick for your tastes add additional stock, tomato juice, or V8. 6. If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens. 7. To prepare the polenta, first slice about 1/2 to 3/4 inches thick. 8. Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat. 9. Brush the polenta slices with olive oil as well. 10. Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning. 11. Serve sauce over polenta and top with Parmesan. 12. If you like, you can round out the meal with a green salad and garlic bread. 13. Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don’t want a meatless dish. 14. Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don’t overcook. 15. Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor. ---------------------------------------------------------------------------
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Ingredients
