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Categories:Viewed: 165 - Published at: 2 years ago
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
Method
- 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.