"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Polenta Gratin with Mushrooms, Basil & Alfredo Fontina Sauce Recipe

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This recipe for Polenta Gratin with Mushrooms, Basil & Alfredo Fontina Sauce, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Ware, KPHC IP MD Training
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 16 oz. tube polenta
1 - 8 oz. pkg. sliced mushrooms
1 tsp. minced garlic
tsp. salt
1/3 cup lite Alfredo sauce
cup chopped basil
cup shredded Fontina cheese
cooking spray

Directions:
Directions:
Pre-heat oven to 475 degrees. Spray 8 x 8 in. square glass baking dish with cooking spray. Slice polenta approx. in. thick and arrange in glass dish allowing slices to overlap. Heat a medium skillet coated with cooking spray over medium heat and add mushrooms, cook 2-3 minutes. Stir in garlic and salt and cover and reduce heat and cook 4-5 minutes more. Stir in Alfredo sauce and basil. Spoon mushroom mixture evenly over polenta and top with shredded cheese. Bake at 475 for 10 minutes or until cheese is melted and lightly browned and dish is thoroughly heated. Can serve 3-4.

Personal Notes:
Personal Notes:
Low fat & low calorie. Enjoy!

 

 

 

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