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Polenta Gratin with Mushrooms and Fontina

Becky Luigart-Stayner; Melanie J. Clarke
Yield 3 servings
Match this comforting meatless main dish with focaccia and a spinach salad.

Ingredients

  • 1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
  • Cooking spray
  • 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

Nutrition Information

  • calories 221
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 3.9 g
  • monofat 1.7 g
  • polyfat 1.2 g
  • protein 8.3 g
  • carbohydrate 28.7 g
  • fiber 4.2 g
  • cholesterol 29 mg
  • iron 2.4 mg
  • sodium 739 mg
  • calcium 82 mg

How to Make It

  1. Preheat oven to 500°.

  2. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.

  3. 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.

  4. Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.