Polenta Mushroom Casserole

• 2 teaspoons olive oil
• 2 cloves garlic minced
• 1 onion chopped
• 1 1/2 pounds mushrooms sliced
• 1 1/2 teaspoons rosemary leaves fresh, minced
• 2 teaspoons bouillon Better Than, Organic Mushroom Base
• 1/4 cup white wine optional
• 1 cup ricotta cheese
• 1/3 cup soft goat cheese
• 3 tablespoons unbleached flour
• salt
• freshly ground black pepper
• 18 ounces polenta chub of, I might make this from scratch another time
• 2 tomatoes large, sliced
• 1/3 cup shredded cheese I used gruyere and garlic cheddar

1. Butter an 8 inch square baking dish and set aside.
2. Heat the oil in a large skillet. Add the garlic and saute for a minute, then add the onions and continue to cook until they soften and take on an amber hue.
3. Add the mushrooms, rosemary, mushroom base and wine if using. Stir well to combine and then cook until most of the liquid has evaporated; about 15 minutes.
4. Stir in the ricotta and goat cheeses; season with salt and pepper. Sift the flour evenly over the mixture and stir to combine well. Set aside
5. Preheat the oven to 350u0b0F.
6. Remove the plastic from the polenta and cut into slices; the thickness being determined by the ability to line the baking dish with two layers.
7. Place a layer of polenta (half of the chub) over the bottom of your dish. Cover with half of the mushroom mixture, then half of the tomatoe slices, and half of the shredded cheese.
8. The repeat these layers with the remaining polenta slices, mushroom mixture, tomatoes and cheese.
9. Bake for about 50-60 minutes or until it's hot and bubbling. Allow to cool for about 15 minutes, then serve. This is also good at room temperature.

olive oil, garlic, onion, mushrooms, rosemary, bouillon better, white wine, ricotta cheese, goat cheese, flour, salt, freshly ground black pepper, chub of, tomatoes, shredded cheese i

Taken from www.yummly.com/recipe/Polenta-Mushroom-Casserole-1691762 (may not work)