Polenta Casserole With Mushrooms, Tomatoes, And Ricotta Recipe

• 2 tsp extra virgin olive oil divided
• 2 c. onion minced
• 3 c. cremini mushrooms coarsely minced
• 1 1/2 tsp salt divided
• 2 x cloves garlic minced
• 1/3 c. dry red wine
• 1 Tbsp. minced fresh rosemary or possibly 1t. dry
• 1 Tbsp. tomato paste
• 14 1/2 ounce canned tomatoes diced, undrained
• 4 c. water
• 1 c. instant polenta
• 1/2 c. fat-free Parmesan cheese
• 1/4 tsp black pepper divided
• 1/2 c. part-skim ricotta cheese
• 1 1/2 tsp light margarine in small pcs

Directions