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Receta Polenta Casserole With Mushrooms, Tomatoes, And Ricotta
by Global Cookbook

Polenta Casserole With Mushrooms, Tomatoes, And Ricotta
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Ingredientes

  • 2 tsp extra virgin olive oil divided
  • 2 c. onion minced
  • 3 c. cremini mushrooms coarsely minced
  • 1 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
  • 14 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
  • 1 1/2 tsp light margarine in small pcs

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.