Polenta Casserole with Mushrooms, Tomatoes, & Ricotta |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil, divided |
2 cups onions, chopped |
3 cups cremini mushrooms, coarsely chopped |
1 1/2 teaspoons salt, divided |
2 cloves garlic, chopped |
1/3 cup dry red wine |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
1 tablespoon tomato paste |
14 1/2 ounces canned tomatoes, diced,undrained |
4 cups water |
1 cup instant polenta |
1/2 cup fat-free parmesan cheese |
1/4 teaspoon black pepper, divided |
1/2 cup part-skim ricotta cheese |
1 1/2 teaspoons light margarine, cut in small pieces |
Directions:
1. Preheat oven to 400 degrees.
2. Heat 1 teaspoon oil in a 10 cast iron skillet over medium-high heat.
3. Add onion; saute 8 minutes.
4. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently.
5. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes.
6. Stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.
7. Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt.
8. Reduce heat to low; cook until thick (about 5 minutes) stirring frequently.
9. Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 tsp.
10. oil.
11. Spread half of tomato sauce over polenta, and top with 2 tablespoons parmesan cheese and 1/8 teaspoon pepper.
12. Drop half of the ricotta cheese by spoonfuls onto the parmesan cheese.
13. Repeat the layers, ending with polenta.
14. Top with 1/4 cup parmesan cheese and butter.
15. Bake at 400 for 25 minutes or until bubbly.
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