Herbed polenta torta with spinach, mushrooms and ricotta

Yield: 8 Servings

Measure Ingredient
2 cups Mushrooms; sliced
1 cup Zucchini; thinly sliced
1 cup Yellow squash; thinly sliced
½ cup Green onions; thinly sliced
¼ cup Dry red wine
1 cup Tomato; chopped seeded
½ teaspoon Garlic powder
¼ teaspoon Onion powder
1 can (14-Ounce) artichoke hearts; drained and coarsely chopped
1 pack (10-Ounce) frozen chopped spinach; thawed, drained and squeezed dry
1 cup Fat-free ricotta cheese
½ cup (2 ounces) part-skim mozzarella cheese; shredded
¼ cup (1 ounce) fresh Parmesan cheese; grated
3 larges Egg whites; lightly beaten
1 large Egg
1¼ cup Yellow cornmeal
½ cup Red bell pepper; chopped
¼ cup Fresh parsley; chopped
1 teaspoon Oregano; dried
¾ teaspoon Salt
½ teaspoon Basil; dried
¼ teaspoon Pepper
4 cups Water
¼ cup (1 ounce) fresh Parmesan cheese; grated
Cooking spray

SPINACH FILLING

HERBED POLENTA

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 (¼-inch-thick) tomato slices; sprinkle with ½ 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

Recipe from Tracy Ritter, chef / owner Whistling Moon Cafe, Santa Fe, New Mexico

Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : A satisfying vegetable dish Prepared for the Spice Islands / Cooking Light Turning the Tables competition

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