Polenta Gratin with Mushrooms and Fontina

Polenta Gratin with Mushrooms and Fontina Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Match this comforting meatless main dish with focaccia and a spinach salad.

Yield:

3 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

November 2002
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