CookingLight Polenta Gratin with Mushrooms and Fontina - 4 pts veggie xp

[Guest guest]

This is one of my favorite " quickie " fall dinners.

 

@@@@@

CookingLight Polenta Gratin with Mushrooms and Fontina

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

 

 

 

 

 

Preheat oven to 500°.

Arrange polenta slices in an 11 x 7-inch baking dish coated with

cooking spray, allowing slices to overlap.

 

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.

 

Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at

500° for 7 minutes or until thoroughly heated.

 

Yield: 3 servings

 

CALORIES 221 (30% from fat); FAT 7.4g (sat 3.9g,mono 1.7g,poly 1.2g);

PROTEIN 8.3g; CHOLESTEROL 29mg; CALCIUM 82mg; SODIUM 739mg; FIBER

4.2g; IRON 2.4mg; CARBOHYDRATE 28.7g

 

Cooking Light, NOVEMBER 2002

Formatted by Chupa Babi in MC: 10.26.04

 

Match this comforting meatless main dish with focaccia and a spinach

salad.

 

-----

[Guest guest]

Chupa, this sounds delicious and easy! I love it that you always

have your recipes formatted in master cook as I really like having

the nutritional info per serving, esp. calories, fat, and fiber.

 

Is there a way for you to tell me how many calories a 16 oz tube of

polenta has, so that I can sub fresh made stuff I have here at

home? I bought a big bag of Red mill corn grits recently just to

make polenta with. I just use water when making mine, so I can

easily judge how much dry stuff to put in to make the nutritional

values work out right.

 

Thanks for all the great recipes you submit!

 

Paula

 

gourmet-garden-of-spicy-vegetarian-

eatin , " Chupababi " <alcovi wrote:

>

> This is one of my favorite " quickie " fall dinners.

>

> @@@@@

> CookingLight Polenta Gratin with Mushrooms and Fontina

> 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

>

>

>

>

>

> Preheat oven to 500°.

> Arrange polenta slices in an 11 x 7-inch baking dish coated with

> cooking spray, allowing slices to overlap.

>

> 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.

>

> Spoon mushroom mixture evenly over polenta. Top with cheese. Bake

at

> 500° for 7 minutes or until thoroughly heated.

>

> Yield: 3 servings

>

> CALORIES 221 (30% from fat); FAT 7.4g (sat 3.9g,mono 1.7g,poly

1.2g);

> PROTEIN 8.3g; CHOLESTEROL 29mg; CALCIUM 82mg; SODIUM 739mg; FIBER

> 4.2g; IRON 2.4mg; CARBOHYDRATE 28.7g

>

> Cooking Light, NOVEMBER 2002

> Formatted by Chupa Babi in MC: 10.26.04

>

> Match this comforting meatless main dish with focaccia and a

spinach

> salad.

>

> -----

>