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Polenta Gratin with Mushrooms and Fontina (Cooking Light)

A home-style Polenta Gratin with Mushrooms and Fontina (Cooking Light) made with Presliced Mushrooms, Bottled Minced Garlic, Salt, Fresh Basil, and Fontina Cheese. Serves 3. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 16 oz
• 8 oz
• 1 tsp
• 1/4 tsp
• 1/3 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 500F.

2. 2

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

3. 3

   Heat a medium nonstick skillet coated with cooking spray over medium-high heat.

4. 4

   Add mushrooms; cook 2 minutes, stirring frequently.

5. 5

   Stir in garlic and salt.

6. 6

   Cover, reduce heat and cook 2 minutes.

7. 7

   Stir in Alfredo sauce and basil.

8. 8

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

9. 9

   Yields 3 servings.

10. 10

    Cooking Light, November 2002. Formatted by Chupa Babi in MC: 10.26.04

11. 11

    Contributed to the FareShare Gazette by Chupa; 6 April 2007. www.fareshare.net