1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
1 (8-ounce) package presliced mushrooms
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese
How to Make It
Preheat oven to 500°.
Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.
This is a hard recipe to rate, because my partner and I have completely opposite opinions (so we split the difference). I really want to like polenta, and have tried several recipes, but I think when it comes down to it, I don't like the texture (and that's hard to get around). My partner, however, loved this recipe. If we make it again, we'll have to use pasta.
I agree with all those who say this was delicious and simple! I found it wonderfully creamy - almost melt-in-your mouth - and the perfect antidote to a chilly night. I actually did find that the polenta rounds made an imprecise base, and would make it with homemade polenta patted into a square in the bottom of the baking pan next time!
This was excellent. Instead of prepared tube of polenta, I just cooked some and put the cooked polenta in the bottom of a pie pan and put the sauce and cheese on top. I really don't like the store-bought stuff and this worked fine.
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