Polenta Gratin With Mushrooms And Fontina

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 (16 ounce) package 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 classico alfredo with sun dried tomatoes (such as classico)
• 1/4 cup chopped fresh basil
• 1/4 cup shredded fontina cheese

Recipe

• 1 preheat oven to 500°.
• 2 arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
• 3 heat a medium nonstick skillet coated with cooking spray over medium-high heat. add mushrooms; cook 2 minutes, stirring frequently.
• 4 stir in garlic and salt. cover, reduce heat, and cook 2 minutes. stir in alfredo sauce and basil.
• 5 spoon mushroom mixture evenly over polenta. top with cheese. bake at 500° for 7 minutes or until thoroughly heated.