Polenta Gratin with Mushrooms and Fontina

Match this comforting meatless main dish with focaccia and a spinach salad.

Yield: 3 servings

Ingredients

• 1  (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
• Cooking spray
• 1  (8-ounce) package presliced mushrooms
• 1  teaspoon  bottled minced garlic
• 1/4  teaspoon  salt
• 1/3  cup  sun-dried tomato Alfredo sauce (such as Classico)
• 1/4  cup  chopped fresh basil
• 1/4  cup  (1 ounce) shredded fontina cheese

Preparation

Preheat oven to 500°.

Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.

Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.

Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.

Nutritional Information

Calories:

221 (30% from fat)

Fat:

7.4g (sat 3.9g,mono 1.7g,poly 1.2g)

Protein:

8.3g

Carbohydrate:

28.7g

Fiber:

4.2g

Cholesterol:

29mg

Iron:

2.4mg

Sodium:

739mg

Calcium:

82mg