Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

Ingredients

• ½ cup (2 ounces) grated fresh Parmesan cheese
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• ½ cup part-skim ricotta cheese
• 2 cups chopped onion
• 4 cups water
• 1 ½ teaspoons butter, cut into small pieces
• 1 ½ teaspoons salt, divided
• + 8 more ingredients
• • 1 cup instant polenta (such as Contadina)
  • 2 teaspoons olive oil, divided
  • 2 garlic cloves, chopped
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ¹/₃ cup dry red wine
  • ¼ teaspoon black pepper, divided
  • 1 tablespoon tomato paste
  • 3 cups coarsely chopped cremini mushrooms (12 ounces)

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...

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