Vegetarian Cooking For Everyone

[Guest guest]

Here is one that I typed the other day and forgot to post. From our book

of the week:

 

* Exported from MasterCook *

 

Polenta Gratin with Mushrooms and Tomato

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Corn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Firm polenta -- already made

2 1/2 tbsp olive oil -- + extra for the dish

1 lg onion -- finely diced

2 small bay leaves

1/2 tsp dried thyme

1 tsp dried marjoram -- or basil

12 oz mushrooms -- sliced

3 cloves garlic -- chopped

salt and freshly milled pepper

1/2 cup dry red or white wine

2 cups tomato puree or crushed tomatoes in puree

1 cup provolone or Monterey Jack cheese -- grated

1/4 cup Parmesan cheese -- freshly grated

 

Lightly oil or butter a 9x11 " baking dish and have a sheet pan nearby.

Preheat the oven to 400°F.

 

Pour half of the hot polenta - just judge it by eye - into the prepared

dish and pour the remainder onto a sheet pan. Using a spatula, spread it

out to roughly the size of the baking dish, then set it aside.

 

Heat the oil in a large skillet over medium heat. Add the onion and

herbs and cook, stirring frequently, until the onion si browned around

the edges, about 10 minutes. Raise the heat to high and add the

mushrooms, garlic, and 1/2 tsp salt. Saute until the mushrooms are

browned in places, about 5 minutes. Add the wine, simmer untilit's

completely reduced, then add the tomato puree. Simmer for 5 minutes,

then taste for salt and season with pepper.

 

Spread half the mushrooms over the polenta in the baking dish. Cover

with half the cheeses, then cover with a second layer of polenta. (For

ease, cut it into smaller pieces then place them over the tomato.) Cover

with the remaining sauce and cheeses.

 

Bake until the casserole is bubbling and hot throughout, about 25

minutes.

 

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RisaG