Makes 6 servings
|4-1/4||cups water, divided|
|1-1/2||cups whole grain yellow cornmeal|
|4||teaspoons finely chopped fresh marjoram|
|1||teaspoon olive oil|
|1||pound fresh mushrooms, sliced|
|1||cup chopped leeks|
|1||clove garlic, minced|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
|2||tablespoons chopped fresh basil|
|1||tablespoon chopped fresh oregano|
|1/8||teaspoon black pepper|
|2||medium red bell peppers, chopped|
|1/4||cup freshly grated Parmesan cheese, divided|
- Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13X9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.
- Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.
- Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350°F. Spray 11X7-inch baking dish with nonstick cooking spray.
- Cut cold polenta into 12 (3-1/2-inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving.
|Serving Size:||1 lasagna wedge|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||19 %|
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