Polenta Casserole with Mushrooms, Tomatoes, and Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking. Ingredients:
2 teaspoons olive oil, divided |
2 cups chopped onion |
3 cups coarsely chopped cremini mushrooms (12 ounces) |
1 1/2 teaspoons salt, divided |
2 garlic cloves, chopped |
1/3 cup dry red wine |
1 tablespoon chopped fresh or 1 teaspoon dried rosemary |
1 tablespoon tomato paste |
1 (14.5-ounce) can diced tomatoes, undrained |
4 cups water |
1 cup instant polenta (such as contadina) |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 teaspoon black pepper, divided |
1/2 cup part-skim ricotta cheese |
1 1/2 teaspoons butter, cut into small pieces |
Directions:
1. Preheat oven to 400°.
2. Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat. Add onion; sauté 8 minutes. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes. Stir in tomatoes, and cook until thick (about 10 minutes). Remove from heat.
3. Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently.
4. Spread one-third of polenta mixture into a 13 x 9-inch baking dish coated with 1 teaspoon oil. Spread half of tomato sauce over polenta, and top with 2 tablespoons Parmesan cheese and 1/8 teaspoon pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 cup Parmesan cheese and butter. Bake at 400° for 25 minutes or until bubbly.
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