| 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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