Polenta Gratin with Mushrooms and Fontina |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Match this comforting meatless main dish with focaccia and a spinach salad. Ingredients:
1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices |
cooking spray |
1 (8-ounce) package presliced mushrooms |
1 teaspoon bottled minced garlic |
1/4 teaspoon salt |
1/3 cup sun-dried tomato alfredo sauce (such as classico) |
1/4 cup chopped fresh basil |
1/4 cup (1 ounce) shredded fontina cheese |
Directions:
1. Preheat oven to 500°.
2. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
3. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
4. Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.
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