1. Preheat oven to 350°F. 2. Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink. 3. Remove sausage from skillet and discard drippings except 1 tablespoons. 4. Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes. 5. Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone. 6. Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top. 7. Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving. ---------------------------------------------------------------------------
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