Vegetable and Polenta Squares

[Guest guest]

Vegetable and Polenta Squares

 

Ingredients

1 tablespoon olive or salad oil

1 10-ounce package mushrooms, sliced

1 - small onion, chopped

1 medium-size bunch spinach (about 3/4 pound), coarsely chopped

1/2 8-ounce package shredded part-skim mozzarella cheese (1 cup)

3/4 teaspoon salt

1 cup cornmeal

1 17-ounce can whole-kernel corn, drained

1 14 1/2-ounce can pasta-style tomatoes

Preparation- Estimated cooking time: 45 minutes -

 

1. In nonstick 10-inch skillet over medium-high heat, in hot olive or

salad oil, cook mushrooms and onion, stirring occasionally, until

vegetables are golden brown and any liquid evaporates. Stir in

spinach and cook, stirring, until spinach wilts. Remove skillet from

heat; stir in shredded mozzarella.

 

2. In 4-quart saucepan over high heat, heat salt and 3 3/4 cups water

to boiling. Reduce heat to medium; gradually sprinkle in cornmeal,

stirring constantly with wire whisk to prevent lumping. Cook over low

heat, stirring frequently, until polenta is thick and creamy, about

10 minutes. Stir in corn.

 

3. Spray 8- by 8-inch glass baking dish with nonstick cooking spray.

Spoon half of polenta into baking dish. With slotted spoon, spoon

vegetable mixture over polenta; spoon remaining polenta evenly over

vegetable mixture. Allow polenta to set, about 10 minutes. Meanwhile,

preheat oven to 400 degrees F.

 

4. Bake stuffed polenta 10 minutes or until filling is bubbly and

polenta is heated through.

 

5. While polenta is baking, in small saucepan over medium heat, cook

pasta-style tomatoes until heated through.

 

6. To serve, cut stuffed polenta into 4 squares. With pancake turner,

carefully lift squares onto 4 warm dinner plates. Spoon tomato sauce

over.