Polenta Casserole with Mushrooms, Tomatoes, & Ricotta

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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