Polenta Casserole With Mushrooms, Tomatoes, & Ricotta

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 400 degrees.
• 2 heat 1 teaspoon oil in a 10" cast iron skillet over medium-high heat.
• 3 add onion; saute 8 minutes.
• 4 add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently.
• 5 stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes.
• 6 stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.
• 7 bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt.
• 8 reduce heat to low; cook until thick (about 5 minutes) stirring frequently.
• 9 spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 tsp.
• 10 oil.
• 11 spread half of tomato sauce over polenta, and top with 2 tablespoons parmesan cheese and 1/8 teaspoon pepper.
• 12 drop half of the ricotta cheese by spoonfuls onto the parmesan cheese.
• 13 repeat the layers, ending with polenta.
• 14 top with 1/4 cup parmesan cheese and butter.
• 15 bake at 400 for 25 minutes or until bubbly.