Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Most of this recipe can be prepped in advance. The polenta crust must cool completely before adding the spinach filling. Ingredients:
1 1/4 cups yellow cornmeal |
1/2 cup chopped red bell pepper |
1/4 cup chopped fresh parsley |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
4 cups water |
1/4 cup (1 ounce) grated fresh parmesan cheese |
cooking spray |
2 cups sliced mushrooms |
1 cup thinly sliced zucchini |
1 cup thinly sliced yellow squash |
1/2 cup thinly sliced green onions |
1/4 cup dry red wine |
1 cup chopped seeded tomato |
1/2 teaspoon garlic powder |
1/4 teaspoon onion powder |
1 (14-ounce) can artichoke hearts, drained and coarsely chopped |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 cup fat-free ricotta cheese |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
3 large egg whites, lightly beaten |
1 large egg |
remaining ingredients |
1 cup (1/4-inch-thick) tomato slices |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
2 cups low-sodium spaghetti sauce |
oregano sprigs (optional) |
Directions:
1. Prepare Herbed Polenta:
2. Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring cornmeal mixture to a boil, and reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with cooking spray, spreading evenly. Let polenta cool completely until firm (about 4 hours at room temperature).
3. Preheat oven to 350°.
4. Prepare Spinach Filling:
5. Combine first 5 ingredients in a large nonstick skillet, and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl, and stir in tomato, garlic powder, onion powder, artichokes, and spinach. Combine remaining ingredients in a small bowl, and stir well. Add to mushroom mixture. Stir well; set aside.
6. To complete recipe:
7. Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with mozzarella cheese. Place pan on a baking sheet.
8. Bake, uncovered, at 350° for 1 hour or until set. Let cool on a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with spaghetti sauce. Garnish with oregano sprigs, if desired.
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