Herbed Polenta Torta With Spinach, Mushrooms And Ricotta

• Herbed Polenta:
• 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
• Spinach Filling:
• 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)

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 350u0b0.
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 350u0b0 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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Taken from www.epicurious.com/recipes/member/views/-herbed-polenta-torta-with-spinach-mushrooms-and-ricotta-52339841 (may not work)