Mushroom Basil Polenta Casserole
Entrees

Mushroom Basil Polenta Casserole

  • 15m

    prep time

  • 40m

    Cook Time

  • 15

    Ingredients

Ingredients

12

Servings

  • 5 cups water
  • 2 tablespoons Garlic, divided
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 cups yellow cornmeal
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 pound cremini (baby bella) mushrooms, sliced
  • 1 can (28 ounces) petite diced tomatoe, undrained
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons Basil
  • 2 tablespoons Parsley, divided
  • 1 teaspoon salt
  • 1/4 teaspoon McCormick® Pure Ground Black Pepper
  • 2 cups mozzarella cheese, shredded

Nutrition information (per Serving)

Nutrition information coming soon.

Preparation

  • Spray 13x9-inch baking dish with no stick cooking spray; set aside. Bring water, 1 tablespoon of the Garlic Paste and 1/2 teaspoon of the salt to boil in large saucepan.

  • Whisking constantly, add cornmeal in thin stream. Reduce heat to low; stirring constantly, simmer 3 to 4 minutes until thickened. Remove from heat. Spread evenly in prepared dish. Refrigerate about 30 minutes, or until firm.

  • Meanwhile, preheat oven to 350°F. Heat oil in a large skillet on medium heat. Add onions; cook 5 minutes until softened. Stir in remaining 1 tablespoon Garlic Paste and mushrooms; cook and stir 5 minutes. Add tomatoes, beans, Basil, 1 tablespoon of the Parsley, salt and pepper; cook and stir 5 minutes longer until liquid is slightly reduced.

  • Spread vegetable mixture over polenta. Top with shredded cheese. Bake 15 minutes. Broil on HIGH 2 minutes until edges are bubbly and cheese is golden brown. Let stand 5 minutes before serving. Garnish with remaining 1 tablespoon Parsley.

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