Polenta Gratin with Mushrooms and Fontina

9 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Melanie J. Clarke
Yield
3 servings
November 2002
RECIPE BY Cooking Light

Match this comforting meatless main dish with focaccia and a spinach salad.

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

Nutritional Information

  • Calories 221
  • Caloriesfromfat 30%
  • Fat 7.4g
  • Satfat 3.9g
  • Monofat 1.7g
  • Polyfat 1.2g
  • Protein 8.3g
  • Carbohydrate 28.7g
  • Fiber 4.2g
  • Cholesterol 29mg
  • Iron 2.4mg
  • Sodium 739mg
  • Calcium 82mg

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.

Step 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.

Step 4

Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.

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Ratings & Reviews

sukeedog's Review

runnerlou
November 08, 2014
N/A

lizzie924's Review

CAD123
November 19, 2012
N/A

janetgt12's Review

shellycall
July 18, 2012
N/A

epestrad's Review

lizzie924
February 24, 2011
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.

runnerlou's Review

sukeedog
February 22, 2011
I've made this recipe at least five times in the past five weeks. It's easy, healthy and very satisfying. It's become a staple in my house.

rstarrlemaitre's Review

janetgt12
January 08, 2011
I agree with all those who say this was delicious and simple! I found it wonderfully creamy - almost melt-in-your mouth - and the perfect antidote to a chilly night. I actually did find that the polenta rounds made an imprecise base, and would make it with homemade polenta patted into a square in the bottom of the baking pan next time!

NancyDrew's Review

NancyDrew
February 04, 2010
This was so easy and so delicious. I followed the recipe almost to the letter (a hint extra cheese) and found that it was great for a quicker after-work meal that still tastes special.

CAD123's Review

epestrad
January 21, 2010
Just made this dish and my (extremely picky) husband said it was one of the best things I have ever made- fine dining quality. I used sliced white mushrooms as directed and then added a package of wild mushrooms. We served it as a side dish (smaller portion) with a pork tenderloin and sautéed spinach. Delicious!

shellycall's Review

rstarrlemaitre
February 18, 2009
This was excellent. Instead of prepared tube of polenta, I just cooked some and put the cooked polenta in the bottom of a pie pan and put the sauce and cheese on top. I really don't like the store-bought stuff and this worked fine.