2 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
2 (8-ounce) package presliced mushrooms
2-3 cloves fresh garlic, minced
1/2 teaspoon salt
2/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/2 cup chopped fresh basil
1/2 cup (1 ounce) shredded fontina cheese
How to make it
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.