Mushroom, Basil, Polenta Casserole

Recipe courtesy of Gourmet Garden



5 cups water
2 tbsp Garlic Stir-In Paste , divided
1- 1/2 cups Yellow cornmeal
2 tbsp olive oil
1 small Onion, finely chopped
1 package (16 oz) Sliced Mushrooms
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) White beans, undrained
2 tbsp Lightly Dried Parsley
1 tbsp Lightly Dried Basil
1 cup mozzarella cheese, shredded


1. Bring to a boil in a 3 qt. saucepan, stir in 1 tbsp garlic. Whisk in cornmeal. Reduce heat to low. Cook, stirring frequently; 10-15 minutes or until very thick. Spread evenly in an 13 x 9 baking pan or a 3 qt. baking dish. Cover and chill about 30 minutes or until firm.
2. Meanwhile, heat oil in a large skillet. Add onion; cook 8 min. or until onion is very soft, stir in remaining garlic; cook 1 minute. Add sliced mushrooms, diced tomatoes, beans, 1 tbsp parsley and basil.
3. Heat oven to 350 degrees. Spread vegetable sauce over polenta. Top with cheese. Bake covered for 30 min. Remove cover; bake 10-15 min. until edges are bubbly. Sprinkle with remaining parsley.




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