Polenta Gratin with Mushrooms and Fontina
 
1   16ounce tube of polenta, cut into 1/4-inch-thick slices
  cooking spray
1   8ounce package presliced mushrooms
1 tsp  bottled minced garlic
1/4 tsp  salt
1/3 cup  sun-dried tomato alfredo sauce (such as classico)
1/4 cup  chopped fresh basil
1/4 cup  (1 ounce) shredded fontina cheese
 
match this comforting meatless main dish with focaccia and a spinach salad. 
 
preheat oven to 500 degrees. 
arrange polenta slices in an 11 x 7-inch baking dish coated with cooking 
spray, allowing slices to overlap. 
heat a medium nonstick skillet coated with cooking spray over medium-high 
heat. add mushrooms; cook 2 minutes, stirring frequently. stir in garlic and 
salt. cover, reduce heat, and cook 2 minutes. stir in alfredo sauce and 
basil. spoon mushroom mixture evenly over polenta. top with cheese. bake at 500 
degrees for 7 minutes or until thoroughly heated. yield: 3 servings. 
 
nutritional information: 
calories 221 (30% from fat); fat 7.4g (sat 3.9g, mono 1.7g, poly 1.2g); 
protein 8.3g; carb 28.7g; fiber 4.2g; chol 29mg; iron 2.4mg; sodium 739mg; 
calc 82mg 
 
-- 
(ID: 3460) Mirror: rec.food.recipes: Tue, Feb 22, 2005


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