Ingredients for Polenta Gratin With Mushrooms And Fontina
- 1 cup cooked polenta, sliced into 1/2 inch thick pieces
- Cooking Spray
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Classico Alfredo With Sun Dried Tomatoes
- Fresh Basil
- Fontina Cheese
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How to Make Polenta Gratin With Mushrooms And Fontina
- Preheat oven to 500°F (260°C).
- Lightly grease an 11x7-inch baking dish with cooking spray.
- Arrange pre-cooked polenta slices (about 1 cup cooked polenta, sliced into 1/2 inch thick pieces) in the prepared baking dish, slightly overlapping.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
- Add 8 ounces cremini mushrooms, sliced, and cook for 2 minutes, stirring frequently.
- Add 2 cloves garlic, minced, and 1/4 teaspoon salt. Stir to combine.
- Cover, reduce heat to medium-low, and cook for 2 minutes, or until mushrooms are tender.
- Stir in 1/2 cup Alfredo sauce and 1 tablespoon fresh basil, chopped.
- Spoon the mushroom mixture evenly over the polenta slices.
- Top with 4 ounces Fontina cheese, shredded.
- Bake for 7-10 minutes, or until the cheese is melted, bubbly, and the gratin is heated through.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
12g
Carbs
39g
