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Polenta with Hunter Sauce
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  • total
  • prep
282 calories/serving

Provided By:
Kate Slate

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    • By Kate Slate
    A nice vegetarian main dish and a quick change-up from lasagna. Serve with a crisp salad of escarole with a lemon vinaigrette. Precooked polenta, which comes in different flavors as well as plain, is stored at room temperature in the store, but should be refrigerated once it's opened.
    Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be shredded fresh basil in the mushroom sauce.

    Ingredients

    Serves:

    Directions

    Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan or dish

    In a medium saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until they just begin to give up their liquid, about 3 minutes. Stir in the marinara sauce and set aside.

    With your fingers, crumble the polenta into a bowl. Measure out 1/2 cup of the polenta and combine in a small bowl with the mozzarella. Press the remaining polenta into the bottom of the baking pan. Cover with the mushroom sauce. Top the sauce with the polenta-mozzarella mixture.

    Bake for 25 to 30 minutes or until the top is lightly browned. Let stand for 10 minutes before serving.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 282Calories from fat 81
    Total Fat 9gm14%Saturated Fat 3gm15%
    Cholesterol 13mg4%Sodium 868mg36%
    Total Carbohydrates 36gm12%Fiber 3gm12%
    Sugars 10gmProtein10gm
    Vitamin A18% Vitamin C11%
    Calcium19% Iron5%

    Nutrition Facts provided by: Kate Slate

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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