HERBED POLENTA TORTA WITH SPINACH, MUSHROOMS & RICOTTA

HERBED POLENTA

1 1/4 cups yellow cornmeal

1/2 cup red bell pepper; chopped

1/4 cup fresh parsley; chopped

1 teaspoon dried oregano

3/4 cup teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon pepper

4 cups water

1/4 cup grated Parmesan cheese

cooking spray

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SPINACH FILLING

2 cups mushrooms; sliced

1 cup zucchini; thinly sliced

1 cup yellow squash; thinly sliced

1/2 cup green onions; thinly sliced

1/4 cup dry red wine

1 cup tomatoes; seeded & chopped

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 (14 oz.) can artichoke hearts; drained & coarsely chopped

1 (10 oz.) package frozen chopped spinach; thawed, drained & squeezed dry

1 cup fat-free ricotta cheese

1/2 cup shredded part-skim mozzarella cheese

1/4 cup Parmesan cheese

3 large egg whites; lightly beaten

1 large egg

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REMAINING INGREDIENTS

1 cup (1/4-inch thick) tomato slices

1/2 cup shredded part-skim mozzarella cheese

2 cups low-sodium spaghetti sauce

oregano sprigs (optional)

TO PREPARE HERBED POLENTA:

1. Combine cornmeal, red bell pepper, parsley, oregano, salt, basil and pepper in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring cornmeal mixture to a boil and reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with cooking spray, spreading evenly. Let polenta cool completely until firm (about 4 hours at room temperature).

TO PREPARE SPINACH FILLING:

1. Preheat oven to 350 degrees.

2. Combine mushrooms, zucchini, yellow squash, green onions and wine in a large non-stick skillet and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl and stir in tomato, garlic powder, onion powder, artichokes and spinach. Combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg whites and egg in a small bowl and stir well. Add to mushroom mixture. Stir well; set aside.

TO COMPLETE RECIPE:

1. Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with mozzarella cheese. Place pan on a baking sheet.

2. Bake, uncovered, for 1 hour or until set. Let cool on a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with spaghetti sauce. Garnish with oregano sprigs, if desired.

Yields 8 servings (Serving size = 1 wedge and 1/4 cup sauce)

CALORIES: 279; PROTEIN: 18g; CARBS: 36g; FIBER: 4g; FAT: 8g; SODIUM: 707mg; CHOL: 44mg; IRON: 3mg; CALC: 304mg.

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