Mushroom Basil Polenta Casserole

Name: Mushroom Basil Polenta Casserole
Prep time: 15 min
Cook time: 40 min
Yield: 12
Cuisine: American,
Ingredients: 1; 5 cups water; 2 tbsps Garlic divided; 1 1/2 tsps salt divided; 1 1/2 cups yellow cornmeal; 2 tbsps olive oil; 1 medium onion finely chopped; 1 pound cremini (baby bella) mushrooms sliced; 1 can (28 oz) petite diced tomatoe undrained; 1 can (15 oz) cannellini beans drained and rinsed; 2 tbsps Basil; 2 tbsps Parsley divided; 1 tsp salt; 1/4 tsp McCormick® Pure Ground Black Pepper; 2 cups mozzarella cheese shredded

15 m

Prep Time

40 m

Cook Time

14

Ingredients

Ingredients
Preparation
Reviews
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Ingredients 12 Servings

5 cups water
2 tablespoons Gourmet Garden™ Garlic Stir-In Paste, 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 Gourmet Garden™ Lightly Dried Basil
2 tablespoons Gourmet Garden™ Lightly Dried Organic Parsley, divided
1 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
2 cups mozzarella cheese, shredded

KEY PRODUCTS

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

1 Mix flour and baking powder; set aside.
2 Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, one at a time, until well blended.
3 Add flour mixture alternately with sour cream, beating well after each addition. Blend in Gourmet Garden Lemongrass Stir-In Paste. Pour into a greased 10-cup bundt pan or divide batter into two (9x5) loaf pans.
4 Bake in 325 degree oven for 1 hour or until tooth pick inserted in center comes out clean. Cool in pan 10 min. Remove from pan. Cool completely.
5 Combine powdered sugar and lemon juice; drizzle on cooled cake.