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Ingredientes
- 2 tsp extra virgin olive oil divided
- 2 c. onion minced
- 3 c. cremini mushrooms coarsely minced
- 1Â 1/2 tsp salt divided
- 2 x cloves garlic minced
- 1/3 c. dry red wine
- 1 Tbsp. minced fresh rosemary or possibly 1t. dry
- 1 Tbsp. tomato paste
- 14Â 1/2 ounce canned tomatoes diced, undrained
- 4 c. water
- 1 c. instant polenta
- 1/2 c. fat-free Parmesan cheese
- 1/4 tsp black pepper divided
- 1/2 c. part-skim ricotta cheese
- 1Â 1/2 tsp light margarine in small pcs
Direcciones
- Preheat oven to 400.
- 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.
- 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.
- 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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