1 (16-oz.) tube of polenta, cut into 1/4-inch-thick slices
Cooking spray
1 (8-oz.) package presliced mushrooms
1 tsp. bottled minced garlic
1/4 tsp. salt
1/3 C. sun-dried tomato Alfredo sauce (such as Classico)
1/4 C. chopped fresh basil
1/4 C. (1 oz.) shredded fontina cheese

Preheat oven to 500°. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil. Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.

Yield: 3 servings
Calories: 221
Fat: 7.4g
Fiber: 4.1g