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Polenta Casserole With Mushrooms, Tomatoes And Ricotta

Polenta Casserole With Mushrooms, Tomatoes And Ricotta is built on Olive Oil, Onion, Cremini Mushrooms, Salt, and Garlic. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tsp
• 2 cup
• 3 cup
• 1 1/2 tsp
• 2 clove
• 1/3 cup
• 1 tbsp
• 1 tbsp
• 14 1/2 oz
• 4 cup
• 1 cup
• 1/2 cup
• 1/4 tsp
• 1/2 cup
• 1 1/2 tsp

Method (preview)

1. 1

   Preheat oven to 400.

2. 2

   Heat 1 teaspoon oil in a 10" cast iron skillet over medium-high heat.

3. 3

   Add onion; saute 8 minutes.

4. 4

   Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently.

5. 5

   Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes.

6. 6

   Stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.

7. 7

   Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt.

8. 8

   Reduce heat to low; cook until thick (about 5 minutes) stirring frequently.

9. 9

   Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 t. oil.

10. 10

    Spread half of tomato sauce over polenta, and top with 2 tablespoons

11. 11

    Parmesan cheese and 1/8 teaspoon pepper.

12. 12

    Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese.

13. 13

    Repeat the layers, ending with polenta.

14. 14

    Top with 1/4 cup Parmesan cheese and butter.

15. 15

    Bake at 400 for 25 minutes or until bubbly.