ISO Polenta/Swiss chard casserole recipe

[ajkerkhoff]

Help! I seem to have misplaced my CL from November or December of 1999 - it may have even been Jan. 2000. Anyway, I'm looking for a recipe in one of those issues that was for a polenta casserole, it also had mushrooms, tomatoes, and swiss chard in it.

Can anyone help?

Thanks,
Amy

[phantomcg]

Amy:

I love this recipe and I'll post it for you tomorrow if that's ok.

Cheryl

[phantomcg]

Well, Amy, maybe I'll get the recipe posted for you today..... I can't find the recipe! I'll keep looking and post it when I find it unless someone else posts it first.

Cheryl

[Grace]

Is this it? It doesn't have swiss chard in it, but maybe you just added that yourself.....

CookWare(tm) from Cooking Light(r)

Polenta Casserole With Mushrooms, Tomatoes, and Ricotta

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 144

INGREDIENTS FOR 6 SERVINGS:
2 teaspoons olive oil, divided
2 cups chopped onion
3 cups coarsely chopped cremini mushrooms (about 12 ounces)
1-1/2 teaspoons salt, divided
2 garlic cloves, chopped
1/3 cup dry red wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
4 cups water
1 cup instant polenta (such as Contadina)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper, divided
1/2 cup part-skim ricotta cheese
1-1/2 teaspoons butter, cut into small pieces

INSTRUCTIONS:
For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking.

1. Preheat oven to 400 degrees.

2. Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat. Add onion; saute 8 minutes. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes. Stir in tomatoes, and cook until
thick (about 10 minutes). Remove from heat.

3. Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently.

4. Spread one-third of polenta mixture into a 13 x 9-inch baking dish coated with 1 teaspoon oil. Spread half of tomato sauce over polenta, and top with 2 tablespoons Parmesan cheese and 1/8 teaspoon pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 cup Parmesan cheese and butter. Bake at 400 degrees for 25 minutes or until bubbly. Yield: 6 servings (serving size: 1 [4-1/2-inch] square).

NUTRITIONAL INFORMATION:
CALORIES 235 (29% from fat); FAT 7.5g (sat 3.5g, mono 2.7g, poly 0.7g); PROTEIN 9.7g; CARB 35g; FIBER 2.2g; CHOL 15mg; IRON 1.4mg; SODIUM 891mg; CALC 206mg