Mushroom Polenta Pie topped with Tomato Wine Sauce and Spinach Salad with Italian Tomato Basil Dressing

from Holly and Chris

these are lowfat recipes from the Moosewood low-fat cookbook

Mushroom Polenta Pie

3 c. water

1 c. cornmeal

1/2 t salt

3 t EVOO

1 large onion, chopped

1 large garlic clove, pressed

3 c. sliced mushrooms

4 c. stemmed and chopped Swiss chard leaves

S&P

grated Pecorino

Bring 2 c. water to boil in med saucepan. While the water heats, stir the remaining cup of water into the cornmeal. When the water boils, whisk the wet cornmeal into it. Add the salt and 1 t oil, cover, and simmer on very low heat for 20 to 25 minutes, stirring often to prevent sticking. Remove from heat. Prepare a 7x12 baking dish with cooking spray. Spread the polenta evenly over the bottom.

Preheat oven to 400 degrees.

Warm the remaining 2 t of oil in a large skillet. Add the onions and garlic and saute on med heat until the onions are soft, about 10 minutes, stirring occasionally. Add the mushrooms and continue to cook until they are tender and have released their juices, about 5 minutes. Stir in the Swiss chard, sprinkle with salt and pepper, and cook stirring often, for 2 to 3 minutes, until chard is just wilted.

Spread the sauteed vegetables evenly over the polenta and top with Pecorino. Bake for 20 to 25 minutes, or until sizzling hot. Cool for at least 10 minutes before cutting.

Tomato Wine Sauce

2 t EVOO

1 c finely chopped onion

2 med garlic cloves, pressed

1/4 t salt

2 t ground fennel

2 t italian seasoning

1/3 c red wine

3 c canned tomatoes (28 oz)

S&P

In a saucepan, warm the EVOO. Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add the fennel, italian seasoning and cook for another minute. Pour in the wine and bring to a boil. Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add S&P to taste.

Spinach Salad with Italian Tomato Basil Dressing

Sorry about the spinach it wasn't great for the salad...but I really loved the dressing.

6 sun-dried tomatoes (not packed in oil)

1 tomato, coarsely chopped

1 garlic clove, pressed

1/4 c loosely paced, coarsely chopped basil

1/4 c water

2 T basalmic vinegar

1/4 t salt

Cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the chopped fresh tomatoes, garlic, basil, water, vinegar, and salt in a blender or food processor. Add softened sun-dried tomatoes to other ingredients and blend until smooth. Covered and refrigerated this dressing will keep for about a week.

Total Cost = $37