Herbed polenta torta with spinach, mushrooms and ricotta
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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