Polenta Gratin with Mushrooms and Fontina

Discussion in 'Food and nutrition' started by Lynn McKee, Feb 22, 2005.

  1. Lynn McKee

    Lynn McKee Guest

    Polenta Gratin with Mushrooms and Fontina

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

    Match this comforting meatless main dish with focaccia and a spinach salad.

    Preheat oven to 500 degrees.
    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, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and
    basil. Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500
    degrees for 7 minutes or until thoroughly heated. Yield: 3 servings.

    Nutritional Information:
    Calories 221 (30% From Fat); Fat 7.4g (Sat 3.9g, Mono 1.7g, Poly 1.2g);
    Protein 8.3g; Carb 28.7g; Fiber 4.2g; Chol 29mg; Iron 2.4mg; Sodium 739mg;
    Calc 82mg

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