Veggie Rague with Cheese Polenta

Ragu:
1 onion
2 t. garlic minced
dash of white cooking wine
2 carrots chopped
1 1/2 zucchini chopped
1/2 yellow pepper chopped
5-6 asparagus chopped
1 can tomato sauce
2-3 fresh tomatoes chopped
few shakes parsley, basil and italian seasoning (to taste)
1/4 t. crushed red pepper flakes (or to taste)
salt and pepper to taste
garlic powder (to taste)
squirt of lemon juice

Saute all veggies and add tomatoes and seasoning and let low simmer

Polenta:
5 c. water
1 c. corn meal
1/2-3/4 c. grated Parmesan cheese
a few shakes italian seasoning
handful of mozzarella cheese
1/4 - 1/2 teaspoon salt
2 t. melted butter

Mix all together and pour into buttered 8x8 pan. Bake at 375 for 45 min.

Serve Rague over polenta