Baked Polenta with Parmesan and Mushroom Sauce

Makes 4-6 servings

Ingredients:

• 1 tsp salt
• 1.5 cups dry polenta
• 2 cups grated parmesan cheese
• 12 ounce jar roasted red bell peppers, drained
• 1 pound mushrooms, sliced
• 2 tbsp olive oil
• 2 cups marinara sauce
• 1 tsp dried crushed rosemary
• a small handful of chopped parsley

Directions:

1. Preheat oven 350°F
2. Boil 6 cups of water in a large saucepan. Reduce heat. Add salt, then slowly add polenta, stirring constantly (careful, it the polenta tends to violently bubble up!). Cook while continuously stirring about 5 minutes until polenta thickens. Stir in half the parmesan.
3. Spray a 8x8-inch baking pan with non-stick cooking spray. Pour polenta mixture in. Bake uncovered about 35 minutes. Sprinkle top with remaining cheese after about 25 minutes and return to oven.
4. While that's baking, we're going to make the sauce. Puree the peppers in a food processor. Brown mushrooms in oil over high heat. Transfer to a plate when done.
5. Using the same pan and oil, add pureed peppers, marinara sauce, rosemary, and 1 cup of water. Simmer about 10 minutes. Stir in the mushrooms and parsley.
6. Cut polenta into chunks and top with the sauce

Prep time: 15 minutes

Cooking time: 45 minutes

recipe adapted from Simply Italian More Than Quick and Easy, by Gina Puliciano (ISBN:0681417366), page 33