Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta

Cooking Light
Most of this recipe can be prepped in advance. The polenta "crust" must cool completely before adding the spinach filling.
8 servings (serving size: 1 wedge and 1/4 cup sauce)


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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)


Prepare Herbed Polenta:

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).

Preheat oven to 350°.

Prepare Spinach Filling:

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.

To complete recipe:

Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with mozzarella cheese. Place pan on a baking sheet.

Bake, uncovered, at 350° 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.

Created date

March 1997

Nutritional Information

Calories 279
Caloriesfromfat 26 %
Fat 8.2 g
Satfat 3.3 g
Monofat 2.8 g
Polyfat 1.3 g
Protein 18.4 g
Carbohydrate 35.5 g
Fiber 3.9 g
Cholesterol 44 mg
Iron 3.2 mg
Sodium 707 mg
Calcium 304 mg