Polenta Baked With Vegetables

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1 large red tomato

1 green bell pepper

1 bunch fresh spinach, or 1/2 box frozen chopped spinach (thawed)

1 medium-size yellow onion

1 cup polenta (use either a yellow cornmeal or an Italian brand of polenta -- not instant)

3 1/4 cups lukewarm water

1 1/4 teaspoons salt

1/4 cup olive oil

1/2 cup grated Parmesan cheese

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