PORTOBELLO POLENTA BAKE

Portobello Polenta Bake image

Any recipe with melted cheese in it is a favorite of mine. That's just one reason I love this polenta bake. It has a lot of protein for a meatless meal! -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups water
1 cup cornmeal
2 teaspoons olive oil
1 large onion, chopped
1/2 pound sliced baby portobello mushrooms
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
2 garlic cloves, minced
2 large eggs, lightly beaten
1 cup shredded Gruyere or fontina cheese
1/2 teaspoon salt
1 cup part-skim ricotta cheese
Minced fresh parsley

Steps:

Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute., Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta., Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 304 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 605mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges