Polenta Casserole With Mushrooms, Tomatoes, & Ricot

Name: Polenta Casserole With Mushrooms, Tomatoes, & Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, divided; 2 cups onions, chopped; 3 cups cremini mushrooms, coarsely chopped; 1 1/2 teaspoons salt, divided; 2 cloves garlic, chopped; 1/3 cup dry red wine; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary; 1 tablespoon tomato paste; 14 1/2 ounces canned tomatoes, diced,undrained; 4 cups water; 1 cup instant polenta; 1/2 cup fat-free parmesan cheese; 1/4 teaspoon black pepper, divided; 1/2 cup part-skim ricotta cheese; 1 1/2 teaspoons light margarine, cut in small pieces

Servings: persons

2 teaspoons olive oil, divided
2 cups onions, chopped
3 cups cremini mushrooms, coarsely chopped
1 1/2 teaspoons salt, divided
2 cloves garlic, chopped
1/3 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon tomato paste
14 1/2 ounces canned tomatoes, diced,undrained
4 cups water
1 cup instant polenta
1/2 cup fat-free parmesan cheese
1/4 teaspoon black pepper, divided
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons light margarine, cut in small pieces

1
["Preheat oven to 400 degrees.", "Heat 1 teaspoon oil in a 10"" 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.", "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.", "Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 tsp.", "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 1/4 cup parmesan cheese and butter.", "Bake at 400 for 25 minutes or until bubbly."]

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, divided, 2 cups onions, chopped, 3 cups cremini mushrooms, coarsely chopped, 1 1/2 teaspoons salt, divided, and more.

Yes, Polenta Casserole With Mushrooms, Tomatoes, & Ricotta falls under the General 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.

That's it — enjoy your meal!

Polenta Casserole With Mushrooms, Tomatoes, & Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions