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  • Herbed Polenta Torta With Spinach, Mushrooms And Ricotta

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    Herbed Polenta Torta With Spinach, Mushrooms And Ricotta
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. Mushrooms, sliced
    • 1 c. Zucchini, thinly sliced
    • 1 c. Yellow squash, thinly sliced
    • 1/2 c. Green onions, thinly sliced
    • 1/4 c. Dry red wine
    • 1 c. Tomato, minced seeded
    • 1/2 tsp Garlic pwdr
    • 1/4 tsp Onion pwdr
    • 1 can (14-Oz) artichoke hearts, liquid removed and coarsely minced
    • 1 pkt (10-Oz) frzn minced spinach, thawed, liquid removed and squeezed dry
    • 1 c. Fat-free ricotta cheese
    • 1/2 c. (2 ounces) part-skim mozzarella cheese, shredded
    • 1/4 c. (1 oz) fresh Parmesan cheese, grated
    • 3 lrg Egg whites, lightly beaten
    • 1 lrg Egg
    • 1 1/4 c. Yellow cornmeal
    • 1/2 c. Red bell pepper, minced
    • 1/4 c. Fresh parsley, minced
    • 1 tsp Oregano, dry
    • 3/4 tsp Salt
    • 1/2 tsp Basil, dry
    • 1/4 tsp Pepper
    • 4 c. Water
    • 1/4 c. (1 oz) fresh Parmesan cheese, grated Cooking spray

    Directions

    1. 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 min or possibly till vegetables are tender and liquid nearly evaporates.
    2. Spoon into a bowl; stir in minced tomato, garlic pwdr, on
    3. ion pwdr, artichokes and spinach. Combine remaining ingredients in a small bowl; stir well. Add in to mushroom mix; stir well. Set aside.
    4. To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.
    5. Gradually add in water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium. Cook, 15 min, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch spring form pan
    6. coated with cooking spray, spreading proportionately.
    7. To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1 c. (1/4-inch-thick) tomato slices; sprinkle with 1/2 c. (2 ounces)
    8. shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350 degrees F for 1 hour or possibly till set. Le
    9. t cold on a wire rack 10 min. Cut into 8 wedges and serve with low-sodium spaghetti sauce.
    10. Makes 8 servings
    11. Mexico
    12. NOTES : A satisfying vegetable dish Prepared for the Spice Islands / Cooking Light Turning the Tables competition

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