Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

Polenta Casserole with Mushrooms, Tomatoes, and Ricotta
Photo by Randy Mayor

Ingredients

  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 2 cups chopped onion
  • ¼ teaspoon black pepper, divided
  • 4 cups water
  • 2 garlic cloves, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons olive oil, divided
  • + 23 more ingredients
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 1 ½ teaspoons butter, cut into small pieces
    • 1 cup instant polenta (such as Contadina)
    • 1/3 cup dry red wine
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 tablespoon tomato paste
    • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
    • 1/3 cup dry red wine
    • 1 ½ teaspoons salt, divided
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 cup instant polenta (such as Contadina)
    • 2 cups chopped onion
    • ¼ teaspoon black pepper, divided
    • 3 cups coarsely chopped cremini mushrooms (12 ounces)
    • ½ cup part-skim ricotta cheese
    • 3 cups coarsely chopped cremini mushrooms (12 ounces)
    • 4 cups water
    • ½ cup part-skim ricotta cheese
    • 2 teaspoons olive oil, divided
    • 1 ½ teaspoons salt, divided
    • 1 tablespoon tomato paste
    • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
    • 1 ½ teaspoons butter, cut into small pieces

Preheat oven to 400°.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. St...

View full recipe at My Recipes

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