Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta

Name: Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and coarsely chopped; 1 teaspoons dried basil; 59 milliliters dry red wine; 1 large egg; 3 larges egg whites, lightly beaten; 237 milliliters fat-free ricotta cheese; 59 milliliters chopped fresh parsley; 1 teaspoons garlic powder; 118 milliliters thinly sliced green onions; 473 milliliters sliced mushrooms; 0 teaspoons onion powder; 1 teaspoon dried oregano; 28 grams 1/4 cup grated fresh Parmesan cheese; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 0 teaspoons pepper; 118 milliliters chopped red bell pepper; 1 teaspoons salt; 473 milliliters low-sodium spaghetti sauce; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry; 237 milliliters (1/4-inch-thick) tomato slices; 237 milliliters chopped seeded tomato; 946 milliliters water; 296 milliliters yellow cornmeal; 237 milliliters thinly sliced yellow squash; 237 milliliters thinly sliced zucchini

Need a gluten free main course? Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta could be an awesome recipe to try. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 305 calories. This recipe serves 8. Head to the store and pick up tomato, spaghetti sauce, mushrooms, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

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.

Ingredients you will need

Parmesan

Cooking Spray

Polenta

Water

Equipment you will use

Springform Pan

Sauce Pan

Whisk

Let polenta cool completely until firm (about 4 hours at room temperature).

Ingredients you will need

Polenta

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Garlic Powder