Polenta Gratin With Mushrooms and Fontina

• 1 (16 ounce) package polenta, cut into 1/4-inch-thick slices
• cooking spray
• 1 (8 ounce) packagepresliced mushrooms
• 1 teaspoon bottled minced garlic
• 14 teaspoon salt
• 13 cup Classico Alfredo with sun dried tomatoes (such as Classico)
• 14 cup chopped fresh basil
• 14 cup shredded Fontina cheese

1. Preheat oven to 500.
2. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
3. Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
4. Add mushrooms; cook 2 minutes, stirring frequently.
5. Stir in garlic and salt.
6. Cover, reduce heat, and cook 2 minutes.
7. Stir in Alfredo sauce and basil.
8. Spoon mushroom mixture evenly over polenta.
9. Top with cheese.
10. Bake at 500 for 7 minutes or until thoroughly heated.

polenta, cooking spray, mushrooms, garlic, salt, tomatoes, fresh basil, cheese

Taken from www.food.com/recipe/polenta-gratin-with-mushrooms-and-fontina-244786 (may not work)