| 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 |
ts |
Garlic powder |
| 1/4 |
ts |
Onion powder |
| 1 |
cn |
(14-Ounce) artichoke hearts; drained and coarsely chopped |
| 1 |
pk |
(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 |
lg |
Egg whites; lightly beaten |
| 1 |
lg |
Egg |
| 1 1/4 |
c |
Yellow cornmeal |
| 1/2 |
c |
Red bell pepper; chopped |
| 1/4 |
c |
Fresh parsley; chopped |
| 1 |
ts |
Oregano; dried |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Basil; dried |
| 1/4 |
ts |
Pepper |
| 4 |
c |
Water |
| 1/4 |
c |
(1 ounce) fresh Parmesan cheese; grated |
|
|
Cooking spray |
INSTRUCTIONS
SPINACH FILLING
HERBED POLENTA
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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