Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

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* Exported from MasterCook *

 

Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil -- divided

2 cups chopped onion

3 cups coarsely chopped cremini mushrooms -- (about 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-oz) can diced tomatoes -- undrained

4 cups water

1 cup instant polenta -- (such as Contadina)

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

1/4 teaspoon black pepper -- divided

1/2 cup part-skim ricotta cheese

1 1/2 teaspoons butter -- cut into small piece

 

1. Preheat oven to 400°.

 

2. Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat.

Add onion; saute 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 ¼ cup Parmesan cheese and butter. Bake at 400° for 25

minutes or until bubbly. Yield: 6 servings (servings size: 1{4½-inch} square).

 

Calories 235 (29% from fat); Fat 7.5g (sat 3.5g; mono 2.7g, poly 0.7g); Protein

9.7g; Carb 35g; Fiber 2.2g; Chol 15mg; Iron 1.4mg; Sodium 891mg; Calc 206mg

 

KES 2/02/00

 

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NOTES : For smooth preparation, I cut all the vegetables first, then start the

polenta. You can make the sauce while the polenta is cooking.