ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Prepare Herbed Polenta:

  2. 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).

  3. Preheat oven to 350°.

  4. Prepare Spinach Filling:

  5. 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.

  6. To complete recipe:

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

  8. 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.