Herbed Polenta Torta With Spinach, Mushrooms And Ricotta Recipe

Name: Herbed Polenta Torta With Spinach, Mushrooms And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Herbed Polenta:; 1 1/4 cups yellow cornmeal; 1/2 cup chopped red bell pepper; 1/4 cup chopped fresh parsley; 1 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 4 cups water; 1/4 cup (1 ounce) grated fresh Parmesan cheese; Cooking spray; Spinach Filling:; 2 cups sliced mushrooms; 1 cup thinly sliced zucchini; 1 cup thinly sliced yellow squash; 1/2 cup thinly sliced green onions; 1/4 cup dry red wine; 1 cup chopped seeded tomato; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 (14-ounce) can artichoke hearts, drained and coarsely chopped; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 cup fat-free ricotta cheese; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 3 large egg whites, lightly beaten; 1 large egg; Remaining Ingredients:; 1 cup (1/4-inch-thick) tomato slices; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Servings: persons

Herbed Polenta:
1 1/4 cups yellow cornmeal
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
Cooking spray
Spinach Filling:
2 cups sliced mushrooms
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup thinly sliced green onions
1/4 cup dry red wine
1 cup chopped seeded tomato
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free ricotta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
3 large egg whites, lightly beaten
1 large egg
Remaining Ingredients:
1 cup (1/4-inch-thick) tomato slices
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 cups low-sodium spaghetti sauce
Oregano sprigs (optional)

1
Prepare Herbed Polenta:
2
Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring cornmeal mixture to a boil, and reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with cooking spray, spreading evenly. Let polenta cool completely until firm (about 4 hours at room temperature).
3
Preheat oven to 350u00b0.
4
Prepare Spinach Filling:
5
Combine first 5 ingredients in a large nonstick skillet, and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl, and stir in tomato, garlic powder, onion powder, artichokes, and spinach. Combine remaining ingredients in a small bowl, and stir well. Add to mushroom mixture. Stir well; set aside.
6
To complete recipe:
7
Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with mozzarella cheese. Place pan on a baking sheet.
8
Bake, uncovered, at 350u00b0 for 1 hour or until set. Let cool on a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with spaghetti sauce. Garnish with oregano sprigs, if desired.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Herbed Polenta:, 1 1/4 cups yellow cornmeal, 1/2 cup chopped red bell pepper, 1/4 cup chopped fresh parsley, and more.

Yes, Herbed Polenta Torta With Spinach, Mushrooms And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Polenta Torta With Spinach, Mushrooms And Ricotta

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