Ingredients
-
2
-
2
-
3
-
1 1/2
-
2
-
1/3
-
1
-
1
-
14 1/2
-
4
-
1
-
1/2
-
1/4
-
1/2
-
1 1/2
Directions
Polenta Casserole with Mushrooms, Tomatoes, & Ricotta,
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Heat 1 Teaspoon Oil in a 10" Cast Iron Skillet Over Medium-High Heat. |
|
3
Done
|
Add Onion; Saute 8 Minutes. |
|
4
Done
|
Add Mushrooms, 1/2 Teaspoon Salt, and Garlic, and Cook 4 Minutes, Stirring Frequently. |
|
5
Done
|
Stir in Wine, Rosemary, and Tomato Paste; Reduce Heat to Medium, and Cook 3 Minutes. |
|
6
Done
|
Stir in Tomatoes, and Cook Until Thick (about 10 Minutes) Remove from Heat. |
|
7
Done
|
Bring Water to a Boil in Saucepan; Stir in Polenta and 1 Teaspoon Salt. |
|
8
Done
|
Reduce Heat to Low; Cook Until Thick (about 5 Minutes) Stirring Frequently. |
|
9
Done
|
Spread One Third of Polenta Mixture Into a 13 X 9 Inch Baking Dish Coated With 1 Tsp. |
|
10
Done
|
Oil. |
|
11
Done
|
Spread Half of Tomato Sauce Over Polenta, and Top With 2 Tablespoons Parmesan Cheese and 1/8 Teaspoon Pepper. |
|
12
Done
|
Drop Half of the Ricotta Cheese by Spoonfuls Onto the Parmesan Cheese. |
|
13
Done
|
Repeat the Layers, Ending With Polenta. |
|
14
Done
|
Top With 1/4 Cup Parmesan Cheese and Butter. |
|
15
Done
|
Bake at 400 For 25 Minutes or Until Bubbly. |
