This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.
For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
1. Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray.
Step 2
2. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes until they start to brown. Add the mushrooms, garlic, and 1/2 teaspoon of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and rosemary, reduce the heat to medium, and cook for 3 minutes. Stir in the tomatoes and cook for 10 minutes, or until thick. Remove the pan from the heat.
Step 3
3. Bring 4 cups of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 teaspoon of the salt. Reduce the heat to low and cook, stirring, for 5 minutes, or until thick.
Step 4
4. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 tablespoons of the Parmesan cheese and 1/8 teaspoon of the pepper. Drop spoonfuls of half of the ricotta cheese onto the Parmesan cheese. Repeat the layers, ending with the last third of the polenta. Top with the remaining 1/4 cup of the Parmesan cheese and dot with the butter.
Step 5
5. Bake for 25 minutes, or until bubbly.
