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Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta


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  • 1 1/4 cups yellow cornmeal
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 cups water
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Cooking spray
  • 2 cups sliced mushrooms
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow squash
  • 1/2 cup thinly sliced green onions
  • 1/4 cup dry red wine
  • 1 cup chopped seeded tomato
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 (14-ounce) can artichoke hearts drained and coarsely chopped
  • 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
  • 1 cup fat-free Ricotta cheese
  • 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 3 large egg whites lightly beaten
  • 1 large egg
  • 1 cup tomato slices (1/4-inch-thick)
  • 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
  • 2 cups low-sodium spaghetti sauce
  • Oregano sprigs (optional)


Servings 1


Step 1

Prepare Herbed Polenta:

Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring cornmeal mixture to a boil, and reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with cooking spray, spreading evenly. Let polenta cool completely until firm (about 4 hours at room temperature).

Prepare Spinach Filling:

Preheat oven to 350º.

Combine first 5 ingredients in a large nonstick skillet, and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl, and stir in tomato, garlic powder, onion powder, artichokes, and spinach. Combine remaining ingredients in a small bowl, and stir well. Add to mushroom mixture. Stir well; set aside.

To complete recipe:

Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with Mozzarella cheese. Place pan on a baking sheet.

Bake, uncovered, at 350º for 1 hour or until set. Let cool on a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with spaghetti sauce. Garnish with oregano sprigs, if desired.

Serving Size: 1 wedge and 1/4 cup sauce

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