Recipe for Polenta Casserole with Mushrooms, Tomatoes, and Ricotta 
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Yield:
6
Ingredients:
Amount Ingredient
2 tsp olive oil divided
2 cup onion chopped
3 cup cremini mushrooms coarsely chopped
1/2 tsp salt divided
2 x cloves garlic chopped
1/3 cup dry red wine
1 tbl chopped fresh rosemary or 1t. dried
1 tbl tomato paste
1/2 oz canned tomatoes diced, undrained
4 cup water
1 cup instant polenta
1/2 cup fat-free Parmesan cheese
1/4 tsp black pepper divided
1/2 cup part-skim ricotta cheese
Instructions:
Instructions: Preheat oven to 400.

Heat 1 teaspoon oil in a 10" cast iron skillet over medium-high heat. Add onion; saute 8 minutes. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes. Stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.

Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt. Reduce heat to low; cook until thick (about 5 minutes) stirring frequently.

Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 t. oil. Spread half of tomato sauce over polenta, and top with 2 tablespoons Parmesan cheese and 1/8 teaspoon pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 cup Parmesan cheese and butter. Bake at 400 for 25 minutes or until bubbly.

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