Sure thing! Here’s a detailed recipe for Polenta Casserole with Mushrooms, Tomatoes, & Ricotta, perfect for a flavorful weeknight dinner that’s bursting with cheesy goodness and savory mushrooms. This hearty dish brings together the earthy flavors of mushrooms, the sweetness of tomatoes, and the creamy richness of ricotta cheese, all layered over a bed of creamy polenta. Let’s dive into the recipe!
Polenta Casserole with Mushrooms, Tomatoes, & Ricotta
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Ingredients:
- 2 tbsp olive oil
- 2 onions, chopped
- 3 cups cremini mushrooms, sliced
- 1 1/2 tsp salt, divided
- 2 cloves garlic, minced
- 1/3 cup dry red wine
- 1 sprig fresh rosemary, chopped
- 1 tsp dried rosemary
- 1 tbsp tomato paste
- 1 can (14 1/2 oz) diced tomatoes
- 4 cups water
- 1 cup polenta
- 1/2 cup fat-free parmesan cheese, grated
- 1/4 tsp black pepper
- 1 1/2 cups part-skim ricotta cheese
- 1 tbsp light margarine
Instructions:
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Mushroom Mixture: Heat 1 teaspoon of olive oil in a 10-inch cast-iron skillet over medium-high heat. Add chopped onions and sauté for about 8 minutes until they turn translucent and golden. Then, add sliced mushrooms, 1/2 teaspoon of salt, and minced garlic. Cook for an additional 4 minutes, stirring frequently until the mushrooms are tender.
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Add Wine and Tomato Paste: Stir in the dry red wine, chopped fresh rosemary, dried rosemary, and tomato paste. Reduce the heat to medium and let the mixture cook for 3 minutes, allowing the flavors to meld together.
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Cook Tomato Sauce: Add the diced tomatoes to the skillet and cook the mixture until it thickens, which should take about 10 minutes. Once thickened, remove the skillet from heat.
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Prepare Polenta: While the mushroom mixture is cooking, bring 4 cups of water to a boil in a separate saucepan. Stir in the polenta and 1 teaspoon of salt. Reduce the heat to low and cook the polenta until it thickens, stirring frequently for about 5 minutes.
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Layer Casserole: Grease a 13×9 inch baking dish with 1 teaspoon of olive oil. Spread one third of the cooked polenta mixture evenly onto the bottom of the baking dish. Top the polenta with half of the tomato sauce mixture, followed by 2 tablespoons of grated parmesan cheese and 1/8 teaspoon of black pepper. Drop spoonfuls of half the ricotta cheese evenly over the parmesan layer.
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Repeat Layers: Repeat the layering process with another third of the polenta mixture, the remaining tomato sauce, parmesan cheese, black pepper, and ricotta cheese. Finish with the remaining polenta mixture on top.
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Final Touches: Sprinkle 1/4 cup of grated parmesan cheese over the top layer of polenta and dot with small pieces of light margarine.
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Bake: Place the casserole in the preheated oven and bake for 25 minutes or until the casserole is bubbly and the top is golden brown.
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Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Cut into portions and serve hot, garnished with fresh herbs if desired.
This Polenta Casserole with Mushrooms, Tomatoes, & Ricotta is a comforting and satisfying dish that’s perfect for any night of the week. Each bite is filled with the creamy goodness of ricotta, the umami flavor of mushrooms, and the hearty texture of polenta. Whether you’re cooking for a crowd or just craving some cheesy comfort food, this recipe is sure to become a favorite in your household. Enjoy! 🍅🧀🍄
