Name: Rustic Polenta Casserole
Yield: Serves 6
Ingredients: Cooking spray; 1 teaspoon olive oil; 2 cups chopped onion (about 2 onions); 3 cups (12 ounces) coarsely chopped cremini mushrooms; 2 garlic cloves, minced; 1 1/2 teaspoons salt; 1/3 cup red wine; 1 tablespoon tomato paste; 1 tablespoon chopped fresh rosemary; 1 (15-ounce) can diced tomatoes; 1 cup polenta; 1/2 cup shredded Parmesan cheese (2 ounces); 1/2 teaspoon freshly ground black pepper; 1/2 cup part-skim ricotta cheese; 1 1/2 teaspoons unsalted butter, cut into small pieces

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.

freezes well!

For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

Recipe notes

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