Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6

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

Recipe by Cooking Light November 2002

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

221 calories; calories from fat 30%; fat 7.4g; saturated fat 3.9g; mono fat 1.7g; poly fat 1.2g; protein 8.3g; carbohydrates 28.7g; fiber 4.2g; cholesterol 29mg; iron 2.4mg; sodium 739mg; calcium 82mg.
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