- 2 teaspoons olive oil, divided
- 2 cups chopped onion
- 3 cups coarsely chopped cremini mushrooms (12 ounces)
- 1 1/2 teaspoons salt, divided
- 2 garlic cloves, chopped
- 1/3 cup dry red wine
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups water
- 1 cup instant polenta (such as Contadina)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 teaspoon black pepper, divided
- 1/2 cup part-skim ricotta cheese
- 1 1/2 teaspoons butter, cut into small pieces
- calories 235
- caloriesfromfat 29 %
- fat 7.5 g
- satfat 3.5 g
- monofat 2.7 g
- polyfat 0.7 g
- protein 9.7 g
- carbohydrate 35 g
- fiber 2.2 g
- cholesterol 15 mg
- iron 1.4 mg
- sodium 891 mg
- calcium 206 mg
How to Make It
Preheat oven to 400°.
Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat. Add onion; sauté 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 teaspoon 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.