Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking.

Yield: 6 servings (serving size: 1 (4 1/2-inch) square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.7g
  • Carbohydrate: 35g
  • Fiber: 2.2g
  • Cholesterol: 15mg
  • Iron: 1.4mg
  • Sodium: 891mg
  • Calcium: 206mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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