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.
Polenta Gratin with Mushrooms and Fontina
Becky Luigart-Stayner; Melanie J. Clarke
Match this comforting meatless main dish with focaccia and a spinach salad.
Yield: 3 servings
More From Cooking Light
Amount per serving
- Calories: 221
- Calories from fat: 30%
- Fat: 7.4g
- Saturated fat: 3.9g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.2g
- Protein: 8.3g
- Carbohydrate: 28.7g
- Fiber: 4.2g
- Cholesterol: 29mg
- Iron: 2.4mg
- Sodium: 739mg
- Calcium: 82mg
- 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
- 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.
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