Polenta Gratin With Mushrooms And Fontina
- 1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
- Cooking spray
- 1 (8-ounce) package presliced mushrooms
- 1 teaspoon bottled minced garlic
- 1/4 teaspoon salt
- 1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
- 1/4 cup chopped fresh basil
- 1/4 cup (1 ounce) shredded fontina cheese
- Preheat oven to 500u0b0.
- Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
- Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500u0b0 for 7 minutes or until thoroughly heated.
polenta, cooking spray, mushrooms, garlic, salt, fresh basil, fontina cheese
Taken from www.myrecipes.com/recipe/polenta-gratin-with-mushrooms-fontina (may not work)