I tube prepared shelf-stable polenta, sliced to 1/2 inch thick rounds (about 18 slices)
6 oz fresh mozzarella, sliced to 1/4 inch thick rounds, then halved
1/2 c shredded parmesan reggiano
28 oz. can diced tomatoes w/liquid
10 oz. frozen, thawed artichoke hearts, chopped small
12 oz. frozen chopped spinach, thawed and liquid squeezed/pressed out
1 lb. cooked shrimp, rinsed well, drained and sliced in half lengthwise
1 large, sweet onion, diced small
1T Wildtree Tuscan Dipping Oil
2T Wildtree Basil Pesto Oil
1T Wildtree Spaghetti Seasoning Blend
2T Wildtree Pizza Sauce Seasoning Blend
1T Wildtree Garlic & Hot Chili Pepper Seasoning Blend
12 oz low-fat ricotta cheese
1 1/2 tsp. salt
1 tsp. pepper
Instructions
In medium mixing bowl, combine ricotta cheese, drained chopped spinach, 1T Wildtree Tuscan Dipping Oil, 3/4 tsp. salt, 1/2 tsp. pepper and 1T Wildtree Pizza Sauce Seasoning Blend. Mix well to evenly distribute and set aside.
In large dutch oven, heat 2T Wildtree Basil Pesto Oil over medium high heat and saute onion for 3 min., stirring regularly until begins to brown. Add chopped tomatoes 3/4 tsp. salt, 1/2 tsp. pepper, 1T Wildtree Pizza Seasoning, 2T Wildtree Spaghetti Seasoning and 1T Wildtree Garlic Hot Chili Seasoning. Stir well and bring to boil. Reduce heat to medium and cook 4 min.
Add chopped artichokes and continue to cook 3 min. Add shrimp and cook 1 min. Remove from heat.
To assemble casserole, layer 9X11 ceramic or glass baking dish with half of polenta slices to cover bottom of dish. Add half of ricotta/spinach mixture and spread evenly over polenta. Pour half of tomato/artichoke/shrimp mixture evenly over top. Repeat this process with each of three layers, ending with tomato/shrimp. Top with mozzarella slices and sprinkle with parmesan.
Bake @ 350F for 25 - 30 min., until bubbling and cheese is lightly browned.
Originally Submitted
12/19/2012
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