Polenta Gratin with Mushrooms and Fontina
I got this out of: THE BEST OF COOKING LIGHT 4. I made it tonight and everyone absolutely loved it. For our family, I doubled the ingredients.
1 16 ounce tube of polenta cut into 1/4 inch slices (I diced it instead into 1/2 inch dice)
8 ounces presliced mushrooms
1 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup sundried tomato Alfredo Sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese
1. Preheat oven to 350 degrees (the book said 500 degrees but I decreased the temp. and increased the baking time.
2. Arrange polenta in an 11 x 7 baking dish sprayed with cooking spray.
3. Heat skillet coated with cooking spray. Add mushrooms and cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, cook 2 more minutes. Stir in Alfredo Sauce and basil.
4. Spoon mushroom /sauce mixture evenly over polenta. Top with cheese. If you bake at 500 degrees, bake for 7 minutes. If you bake at 350 degrees, bake for 30 minutes.
Yield: 3 Servings
Weight Watcher Points: 4
Nutritional Information: Calories 221, Fat 7.4, Protein 8.3, Carbohydrates 28.7, Fiber 4.2.
NOTE: I found that dicing the polenta made serving it easier. I didn't have any Fontina cheese, so I used Romano. The point count would remain the same.
Each bag of potatoes equals 10 pounds. At Christmas I will donate to the local Food Bank the number of pounds I have lost in potatoes.
Last edited by GibsonGirl1957; 04-19-2003 at 11:05 PM.