Polenta Casserole With Mushrooms, Tomatoes, & Ricotta Recipe

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.

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 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.

Polenta Casserole With Mushrooms, Tomatoes, & Ricotta

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