Instructions: To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five ingredients in large non stick skillet; stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates.

Spoon into a bowl; stir in chopped tomato, garlic powder, on

ion powder, artichokes and spinach. Combine remaining ingredients in a small bowl; stir well. Add to mushroom mixture; stir well. Set aside.

To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.

Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium. Cook, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch spring form pan

coated with cooking spray, spreading evenly.

To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1 cup (1/4-inch-thick) tomato slices; sprinkle with 1/2 cup (2 ounces)

shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350 degrees F for 1 hour or until set. Le

t cool on a wire rack 10 minutes. Cut into 8 wedges and serve with low-sodium spaghetti sauce.

Makes 8 servings

Mexico

NOTES : A satisfying vegetable dish Prepared for the Spice Islands / Cooking Light Turning the Tables competition

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