Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking.

Recipe by Cooking Light January 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings (serving size: 1 (4 1/2-inch) square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

235 calories; calories from fat 29%; fat 7.5g; saturated fat 3.5g; mono fat 2.7g; poly fat 0.7g; protein 9.7g; carbohydrates 35g; fiber 2.2g; cholesterol 15mg; iron 1.4mg; sodium 891mg; calcium 206mg.
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