Recipe - Herbed Polenta Torta With Spinach Mushrooms And Ricotta

SPINACH FILLING
2 cup Mushrooms; cut or sliced up
1 cup Zucchini; thinly cut or sliced up
1 cup Yellow squash; thinly cut or sliced up
One half cup Green onions; thinly cut or sliced up
One fourth cup Dry red wine
1 cup Tomato; chopped seeded
One half teaspoon Garlic powder
One fourth teaspoon Onion powder
1 cn (14Ounce) artichoke hearts;
drained and coarsely
chopped
1 pack (10Ounce) frozen chopped
spinach; thawed, drained
and squeezed dry
1 cup Fatfree ricotta cheese
One half cup (2 ounces) partskim
mozzarella cheese; shredded
One fourth cup (1 ounce) fresh Parmesan
cheese; grated
3 lg Egg whites; lightly beaten
1 lg Egg

HERBED POLENTA
1 One fourth cup Yellow cornmeal
One half cup Red bell pepper; chopped
One fourth cup Fresh parsley; chopped
1 teaspoon Oregano; dried
Three fourths teaspoon Salt
One half teaspoon Basil; dried
One fourth teaspoon Pepper
4 cup Water
One fourth cup (1 ounce) fresh Parmesan
cheese; grated
Cooking spray

To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five
ingredients in large non stick skillet; stir well. Cook over mediumhigh
heat 7 minutes or until vegetables are tender and liquid nearly evaporates.
Spoon into a bowl; stir in chopped tomato, garlic powder, on

ion powder, artichokes and spinach. Combine remaining ingredients in a
small bowl; stir well. Add to mushroom mixture; stir well. Set aside.

To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.
Gradually add water, stirring constantly with a whisk. Bring to a boil;
reduce heat to medium. Cook, 15 minutes, stirring frequently. Stir in
Parmesan cheese. Spoon polenta into a 10inch spring form pan

coated with cooking spray, spreading evenly.

To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1
cup (1/4inchthick) tomato slices; sprinkle with One half cup (2 ounces)
shredded, partskim mozzarella cheese. Place pan on a baking sheet. Bake,
uncovered, at 350 degrees F for 1 hour or until set. Le

t cool on a wire rack 10 minutes. Cut into 8 wedges and serve with
lowsodium spaghetti sauce.

Makes 8 servings

Recipe from Tracy Ritter, chef / owner Whistling Moon Cafe, Santa Fe, New
Mexico
Recipe By : Ketchum Kitchen

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 06:00:48 0800 (PST)

From: Greg Leonhardt gregl@plinet.com

NOTES : A satisfying vegetable dish Prepared for the Spice Islands /
Cooking Light Turning the Tables competition