Это предварительный просмотр рецепта "Herbed Polenta Torta With Spinach, Mushrooms And Ricotta".

Рецепт Herbed Polenta Torta With Spinach, Mushrooms And Ricotta
by Global Cookbook

Herbed Polenta Torta With Spinach, Mushrooms And Ricotta
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 2 c. Mushrooms, sliced
  • 1 c. Zucchini, thinly sliced
  • 1 c. Yellow squash, thinly sliced
  • 1/2 c. Green onions, thinly sliced
  • 1/4 c. Dry red wine
  • 1 c. Tomato, minced seeded
  • 1/2 tsp Garlic pwdr
  • 1/4 tsp Onion pwdr
  • 1 can (14-Oz) artichoke hearts, liquid removed and coarsely minced
  • 1 pkt (10-Oz) frzn minced spinach, thawed, liquid removed and squeezed dry
  • 1 c. Fat-free ricotta cheese
  • 1/2 c. (2 ounces) part-skim mozzarella cheese, shredded
  • 1/4 c. (1 oz) fresh Parmesan cheese, grated
  • 3 lrg Egg whites, lightly beaten
  • 1 lrg Egg
  • 1 1/4 c. Yellow cornmeal
  • 1/2 c. Red bell pepper, minced
  • 1/4 c. Fresh parsley, minced
  • 1 tsp Oregano, dry
  • 3/4 tsp Salt
  • 1/2 tsp Basil, dry
  • 1/4 tsp Pepper
  • 4 c. Water
  • 1/4 c. (1 oz) fresh Parmesan cheese, grated Cooking spray

Инструкции

  1. To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five ingredients in large non stick skillet; stir well. Cook over medium-high heat 7 min or possibly till vegetables are tender and liquid nearly evaporates.
  2. Spoon into a bowl; stir in minced tomato, garlic pwdr, on
  3. ion pwdr, artichokes and spinach. Combine remaining ingredients in a small bowl; stir well. Add in to mushroom mix; stir well. Set aside.
  4. To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.
  5. Gradually add in water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium. Cook, 15 min, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch spring form pan
  6. coated with cooking spray, spreading proportionately.
  7. To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1 c. (1/4-inch-thick) tomato slices; sprinkle with 1/2 c. (2 ounces)
  8. shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350 degrees F for 1 hour or possibly till set. Le
  9. t cold on a wire rack 10 min. Cut into 8 wedges and serve with low-sodium spaghetti sauce.
  10. Makes 8 servings
  11. Mexico
  12. NOTES : A satisfying vegetable dish Prepared for the Spice Islands / Cooking Light Turning the Tables competition