Polenta Gratin with Mushrooms and Fontina

Yield: 3 servings 5 points plus
Polenta Gratin with Mushrooms and Fontina
Polenta Gratin with Mushrooms and Fontina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Preheat oven to 500°. 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 500° for 7 minutes or until thoroughly heated.

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