Polenta Gratin with Mushrooms and Fontina

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Yield

3 servings

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

Preparation

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.