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Polenta Gratin with Tomato-Porcini Sauce

Polenta Gratin with Tomato-Porcini Sauce
Polenta Gratin with Tomato-Porcini Sauce requires around 45 minutes from start to finish. One serving contains 335 calories, 20g of protein, and 19g of fat. This recipe serves 4. Head to the store and pick up pinot noir, parmesan cheese, packages polenta, and a few other things to make it today. It is a good option if you're following a gluten free diet. It works well as a reasonably priced side dish.

Instructions

1
In a bowl, combine mushrooms and 1/2 cup boiling water and let stand until limp, about 5 minutes.
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2
Meanwhile, cut the polenta crosswise into 1/2-inch-thick slices. Divide slices among 4 shallow 2-cup gratin dishes or ramekins.
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3
Bake in a 450 oven until hot, about 5 minutes.
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4
As polenta bakes, rub mushrooms gently to release grit, then lift from water, squeeze dry, and finely chop. Reserve liquid.
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5
Put mushrooms in a 10- to 12-inch frying pan.
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6
Pour in most of the soaking liquid, discarding the gritty remainder.
7
Add tomatoes, wine, and basil. Bring to a boil over high heat and boil about 5 minutes, stirring often.
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8
Remove polenta from oven and spoon sauce evenly over it.
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9
Sprinkle with jack and parmesan cheeses.
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10
Broil 6 inches from heat until cheeses begin to brown, about 6 minutes.
DifficultyHard
Ready In45 m.
Servings4
Health Score22
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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