Polenta Casserole With Mushrooms, Tomatoes, & Ricotta

• 2 teaspoons olive oil, divided
• 2 cups onions, chopped
• 3 cups cremini mushrooms, coarsely chopped
• 1 1/2 teaspoons salt, divided
• 2 cloves garlic, chopped
• 1/3 cup dry red wine
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 tablespoon tomato paste
• 14 1/2 ounces canned tomatoes, diced,undrained
• 4 cups water
• 1 cup instant polenta
• 1/2 cup fat-free parmesan cheese
• 1/4 teaspoon black pepper, divided
• 1/2 cup part-skim ricotta cheese
• 1 1/2 teaspoons light margarine, cut in small pieces

1. Preheat oven to 400 degrees.
2. Heat 1 teaspoon oil in a 10" cast iron skillet over medium-high heat.
3. Add onion; saute 8 minutes.
4. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently.
5. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes.
6. Stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.
7. Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt.
8. Reduce heat to low; cook until thick (about 5 minutes) stirring frequently.
9. Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 tsp.
10. oil.
11. Spread half of tomato sauce over polenta, and top with 2 tablespoons parmesan cheese and 1/8 teaspoon pepper.
12. Drop half of the ricotta cheese by spoonfuls onto the parmesan cheese.
13. Repeat the layers, ending with polenta.
14. Top with 1/4 cup parmesan cheese and butter.
15. Bake at 400 for 25 minutes or until bubbly.

olive oil, onions, cremini mushrooms, salt, garlic, red wine, rosemary, tomato paste, tomatoes, water, instant polenta, parmesan cheese, black pepper, ricotta cheese, light margarine

Taken from www.food.com/recipe/polenta-casserole-with-mushrooms-tomatoes-ricotta-46546 (may not work)