RUSTIC POLENTA CASSEROLE

Rustic Polenta Casserole image

Provided by Sandy Pollock

Yield Serves 6

Number Of Ingredients 15

Cooking spray
1 teaspoon olive oil
2 cups chopped onion (about 2 onions)
3 cups (12 ounces) coarsely chopped cremini mushrooms
2 garlic cloves, minced
1 1/2 teaspoons salt
1/3 cup red wine
1 tablespoon tomato paste
1 tablespoon chopped fresh rosemary
1 (15-ounce) can diced tomatoes
1 cup polenta
1/2 cup shredded Parmesan cheese (2 ounces)
1/2 teaspoon freshly ground black pepper
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons unsalted butter, cut into small pieces

Steps:

1. Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray.
2. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes until they start to brown. Add the mushrooms, garlic, and 1/2 teaspoon of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and rosemary, reduce the heat to medium, and cook for 3 minutes. Stir in the tomatoes and cook for 10 minutes, or until thick. Remove the pan from the heat.
3. Bring 4 cups of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 teaspoon of the salt. Reduce the heat to low and cook, stirring, for 5 minutes, or until thick.
4. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 tablespoons of the Parmesan cheese and 1/8 teaspoon of the pepper. Drop spoonfuls of half of the ricotta cheese onto the Parmesan cheese. Repeat the layers, ending with the last third of the polenta. Top with the remaining 1/4 cup of the Parmesan cheese and dot with the butter.
5. Bake for 25 minutes, or until bubbly.