![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/01\/Gluten-Free-Polenta-Casserole.jpg\")
Polenta Casserole<\/p>\nPolenta Casserole<\/p>\n
<\/p>\n
Cooking spray<\/p>\n
1 tsp. olive oil<\/p>\n
2 C. chopped onion (about 2 onions)<\/p>\n
3 C. (12 ounces) coarsely chopped shiitake mushrooms<\/p>\n
2 garlic cloves, minced<\/p>\n
1\u00c2\u00bd tsp. salt<\/p>\n
\u00e2\u2026\u201c C. red wine<\/p>\n
1 T. tomato paste<\/p>\n
1 T. chopped fresh thyme<\/p>\n
1 (15-ounce) can diced tomatoes<\/p>\n
1 C. polenta<\/p>\n
\u00c2\u00bd C. shredded Asiago cheese (2 ounces)<\/p>\n
\u00c2\u00bc tsp. freshly ground black pepper<\/p>\n
\u00c2\u00bd C. fresh goat cheese<\/p>\n
1\u00c2\u00bd tsp. unsalted butter, cut into small pieces<\/p>\n
<\/p>\n
Preheat the oven to 400\u00c2\u00b0F. Spray a 9 \u00c3\u2014 13-inch casserole dish with cooking spray. Heat the oil in a medium saut\u00c3\u00a9 pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and \u00c2\u00bd tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick.\u00c2\u00a0 Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and \u00e2\u2026\u203a tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining \u00c2\u00bc C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.<\/p>\n","protected":false},"excerpt":{"rendered":"
Polenta Casserole Cooking spray 1 tsp. olive oil 2 C. chopped onion (about 2 onions) 3 C. (12 ounces) coarsely chopped shiitake mushrooms 2 garlic cloves, minced 1\u00c2\u00bd tsp. salt \u00e2\u2026\u201c C. red wine 1 T. tomato paste 1 T. chopped fresh thyme 1 (15-ounce) can diced tomatoes 1 C. polenta \u00c2\u00bd C. shredded Asiago cheese (2 ounces) \u00c2\u00bc tsp. freshly ground black pepper \u00c2\u00bd C. fresh goat cheese 1\u00c2\u00bd tsp. unsalted butter, cut into small pieces Preheat…<\/p>\n