Portobello Polenta Bake

• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1-1/4 cups water
• 1 cup cornmeal
• 2 teaspoons olive oil
• 1 large onion, chopped
• 1/2 pound sliced baby portobello mushrooms
• 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 1 cup shredded Gruyere or fontina cheese
• 1/2 teaspoon salt
• 1 cup part-skim ricotta cheese
• Minced fresh parsley

1. Preheat oven to 350u0b0. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes.
2. Meanwhile, in a
3. , heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute.
4. Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta.
5. Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

chicken broth, water, cornmeal, olive oil, onion, baby portobello mushrooms, tomatoes, garlic, eggs, gruyere, salt, ricotta cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/portobello-polenta-bake/ (may not work)