Polenta Mushroom Casserole

(4-5 servings)

This layered casserole came about after I purchased a chub of organic polenta.  I had mushrooms, tomatoes and cheese at home and was planning on making lasagna with them, but this turned out to be a delicious alternative.

2 tsp olive oil
2 cloves garlic, minced
1 onion, chopped
1 1/2 lbs mushrooms, sliced
1- 1 1/2 tsp fresh rosemary, leaves minced
2 tsp Better Than Bouillon Organic Mushroom Base
1/4 cup white wine (optional)
1 cup ricotta cheese
1/3 cup soft goat cheese
3 tbsp unbleached flour
salt and freshly ground black pepper
18 oz chub of polenta (I might make this from scratch another time)
2 large tomatoes, sliced
1/3 cup of shredded cheese (I used gruyere and garlic cheddar)

Butter an 8 inch square baking dish and set aside.

Heat the oil in a large skillet. Add the garlic and saute for a minute, then add the onions and continue to cook until they soften and take on an amber hue.

Add the mushrooms, rosemary, mushroom base and wine if using. Stir well to combine and then cook until most of the liquid has evaporated; about 15 minutes.

Stir in the ricotta and goat cheeses; season with salt and pepper. Sift the flour evenly over the mixture and stir to combine well. Set aside

Preheat the oven to 350ºF.

Remove the plastic from the polenta and cut into slices; the thickness being determined by the ability to line the baking dish with two layers.

Place a layer of polenta (half of the chub) over the bottom of your dish. Cover with half of the mushroom mixture, then half of the tomatoe slices, and half of the shredded cheese.

The repeat these layers with the remaining polenta slices, mushroom mixture, tomatoes and cheese.

Bake for about 50-60 minutes or until it's hot and bubbling. Allow to cool for about 15 minutes, then serve. This is also good at room temperature.