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Receta Polenta Casserole With Mushrooms, Tomatoes, And Ricotta

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Raciónes: 6

Ingredientes

Cost per serving $1.33 view details

Direcciones

  1. Preheat oven to 400.
  2. Heat 1 tsp. oil in a 10" cast iron skillet over medium-high heat. Add in onion; saute/fry 8 min. Add in mushrooms, 1/2 tsp. salt, and garlic, and cook 4 min, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 min. Stir in tomatoes, and cook till thick (about 10 min) remove from heat.
  3. Bring water to a boil in saucepan; stir in polenta and 1 tsp. salt. Reduce heat to low; cook till thick (about 5 min) stirring frequently.
  4. Spread one third of polenta mix into a 13 x 9 inch baking dish coated with 1 teaspoon oil. Spread half of tomato sauce over polenta, and top with 2 Tbsp. Parmesan cheese and 1/8 tsp. pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 c. Parmesan cheese and butter. Bake at 400 for 25 min or possibly till bubbly.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 373g
Recipe makes 6 servings
Calories 214  
Calories from Fat 49 23%
Total Fat 5.59g 7%
Saturated Fat 1.96g 8%
Trans Fat 0.18g  
Cholesterol 7mg 2%
Sodium 853mg 36%
Potassium 493mg 14%
Total Carbs 31.84g 8%
Dietary Fiber 3.2g 11%
Sugars 5.33g 4%
Protein 7.46g 12%
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