Quick And Easy Polenta With Mushrooms And Fontina |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This is a quick nice meatless main course. Pairs great with a salad and some white whine. Ingredients:
2 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices |
cooking spray |
2 (8-ounce) package presliced mushrooms |
2-3 cloves fresh garlic, minced |
1/2 teaspoon salt |
2/3 cup sun-dried tomato alfredo sauce (such as classico) |
1/2 cup chopped fresh basil |
1/2 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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