The best delicious Herbed Polenta Torta With Spinach, Mushrooms And Ricotta recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Herbed Polenta Torta With Spinach, Mushrooms And Ricotta recipe today!
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SPINACH FILLING
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; chopped seeded
1/2 ts Garlic powder
1/4 ts Onion powder
1 cn (14-Ounce) artichoke hearts;
-drained and coarsely
-chopped
1 pk (10-Ounce) frozen chopped
-spinach; thawed, drained
-and squeezed dry
1 c Fat-free ricotta cheese
1/2 c (2 ounces) part-skim
-mozzarella cheese; shredded
1/4 c (1 ounce) fresh Parmesan
-cheese; grated
3 lg Egg whites; lightly beaten
1 lg Egg
HERBED POLENTA
1 1/4 c Yellow cornmeal
1/2 c Red bell pepper; chopped
1/4 c Fresh parsley; chopped
1 ts Oregano; dried
3/4 ts Salt
1/2 ts Basil; dried
1/4 ts Pepper
4 c Water
1/4 c (1 ounce) fresh Parmesan
-cheese; grated
Cooking spray
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 (1/4-inch-thick) tomato slices; sprinkle with 1/2 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
Yields
8 Servings
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