Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

Polenta Casserole with Mushrooms, Tomatoes, and Ricotta Recipe
Randy Mayor
For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking.


6 servings (serving size: 1 (4 1/2-inch) square)

Recipe from

Cooking Light

Nutritional Information

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


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


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.

January 2000
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