Step 1

Preheat the oven to 350°F.  Spray a 9-inch round baking dish with olive oil and set aside.

Step 2

Heat the butter and olive oil in a large skillet over medium-high heat.  Cook the leeks, sweet peppers and potatoes for 2 to 3 minutes, stirring frequently.  Stir in the garlic, squash, and zucchini.  Continue cooking and stirring until the vegetables begin to soften.

Step 3

Mix the cornmeal, flour, grated cheese, basil, salt and pepper together in a large bowl.  In a separate bowl, whisk together the milk and eggs.

Step 4

Whisk the egg mixture into the cornmeal mixture until combined.  Stir in the vegetable mixture and combine well.  Spread the batter evenly in the baking dish.

Step 5

Bake for 25 to 30 minutes or until the polenta is almost set but still moist.

Step 6

Remove from oven and sprinkle the top with the Fontina cheese.  Return the casserole to the oven and bake until golden around the edges and the cheese is melted.

Step 8

Serve hot, cut into wedges or scooped from the dish.