Polenta Gratin with Mushrooms and Fontina

Ingredients

• ¼ cup chopped fresh basil
• 1 teaspoon bottled minced garlic
• ¼ cup (1 ounce) shredded fontina cheese
• 1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
• 1 (8-ounce) package presliced mushrooms
• Cooking spray
• ¼ teaspoon salt
• + 1 more ingredients
• • ¹/₃ cup sun-dried tomato Alfredo sauce (such as Classico)

Preheat oven to 500°. 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, red...

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