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
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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