Summer Vegetable Polenta Bake

Slow cooked polenta, made creamy and rich with Chapel Hill Creamery Calvander cheese. Topped with roasted zephyr and summer squash, blistered cherry tomatoes, sweet spring onions, and a mélange of freshly harvested garlic, olive oil, lemon and a little fresh basil. We’re sending this with more grated calvander cheese for finishing. Roughly 2 lbs serves 4 for supper or more as a side.