| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Ketchum kit, Sede dishes | 8 | Servings | |
INGREDIENTS
| 2 | c | Mushrooms, sliced |
| 1 | c | Zucchini, thinly sliced |
| 1 | c | Yellow squash, thinly sliced |
| 1/2 | c | Green onions, thinly sliced |
| 1/4 | c | Dry red wine |
| 1 | c | Tomato, chopped seeded |
| 1/2 | t | Garlic powder |
| 1/4 | t | Onion powder |
| 1 | 14-Ounce artichoke hearts | |
| drained and coarsely | ||
| chopped | ||
| 1 | 10-Ounce frozen chopped | |
| spinach thawed drained | ||
| and squeezed dry | ||
| 1 | c | Fat-free ricotta cheese |
| 1/2 | c | 2 ounces part-skim |
| mozzarella cheese | ||
| shredded | ||
| 1/4 | c | 1 ounce fresh Parmesan |
| cheese grated | ||
| 3 | Egg whites, lightly beaten | |
| 1 | Egg | |
| 1 1/4 | c | Yellow cornmeal |
| 1/2 | c | Red bell pepper, chopped |
| 1/4 | c | Fresh parsley, chopped |
| 1 | t | Oregano, dried |
| 3/4 | t | Salt |
| 1/2 | t | Basil, dried |
| 1/4 | t | Pepper |
| 4 | c | Water |
| 1/4 | c | 1 ounce fresh Parmesan |
| cheese grated | ||
| Cooking spray |
INSTRUCTIONS
To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five ingredients in large non stick skillet; stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped tomato, garlic powder, on ion powder, artichokes and spinach. Combine remaining ingredients in a small bowl; stir well. Add to mushroom mixture; stir well. Set aside. To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium. Cook, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch spring form pan coated with cooking spray, spreading evenly. To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1 cup (1/4-inch-thick) tomato slices; sprinkle with 1/2 cup (2 ounces) shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350 degrees F for 1 hour or until set. Le t cool on a wire rack 10 minutes. Cut into 8 wedges and serve with low-sodium spaghetti sauce. Makes 8 servings Recipe from Tracy Ritter, chef / owner Whistling Moon Cafe, Santa Fe, New Mexico Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@plinet.com> NOTES : A satisfying vegetable dish Prepared for the Spice Islands / Cooking Light Turning the Tables competition
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