- Calories 235
- Caloriesfromfat 29%
- Fat 7.5g
- Satfat 3.5g
- Monofat 2.7g
- Polyfat 0.7g
- Protein 9.7g
- Carbohydrate 35g
- Fiber 2.2g
- Cholesterol 15mg
- Iron 1.4mg
- Sodium 891mg
- Calcium 206mg
Polenta Casserole with Mushrooms, Tomatoes, and Ricotta
Randy Mayor
For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat. Add onion; sauté 8 minutes. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes. Stir in tomatoes, and cook until thick (about 10 minutes). Remove from heat.
Step 3
Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently.
Step 4
Spread one-third of polenta mixture into a 13 x 9-inch baking dish coated with 1 teaspoon oil. Spread half of tomato sauce over polenta, and top with 2 tablespoons Parmesan cheese and 1/8 teaspoon pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 cup Parmesan cheese and butter. Bake at 400° for 25 minutes or until bubbly.
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laebrown's Review
This sounded great in theory, but ended up being way too heavy-handed on the rosemary (1/2 a teaspoon is plenty), and there was not enough polenta to easily do three layers in a 9X13'' pan. This would be great wil some basil & spinach in it. Next time, I will also mix the parmesan & butter into the polenta and shape it into wedges, with the tomato & ricotta on top. With some tweaks, this could be a weekday-dinner mainstay! :D
EllenDeller's Review
I've made this many times and absolutely love it. I usually make 3/4 of the recipe in a 8-inch square pan, which gives the two of us some leftovers for lunch. My only change is to use more ricotta, but I use the fat-free (1/2 the calories!). If you assemble it the night before, it's easy to pop it into a hot oven after work and the flavors have time to meld. Served with CL roasted cauliflower (cooked at 400 also) and some steamed spinach.
sknewm's Review