- 4 cups water
- 1 cup dried polenta
- 2 Anaheim peppers, seeded and finely diced
- Olive oil for sautéing and oiling casserole dish
- 2 cups sliced cremini mushrooms
- ½ bunch spinach
- 1 tablespoon chopped basil leaves
- 6 ounces ricotta cheese
- ½ yellow onion, chopped
- 1 teaspoon olive oil
- 4 cloves of garlic, minced
- 1 cup chopped red bell peppers
- ½ cup Roma tomatoes
- 2 tablespoons red wine
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- Preheat oven to 375°. To make sauce, cook onions in a saucepan with olive oil on low heat until translucent; add garlic, stir for 1–2 minutes. Add bell peppers.
- Puree half of the tomatoes in a blender, and put aside. Cut other half of the tomatoes in half (without removing the seeds), and place them face down on a baking pan; cook in oven until they begin to soften.
- Add red wine, and let it reduce slightly. Pour in tomato puree and balsamic vinegar. Add salt and pepper to taste. Bring to a boil; then simmer covered for about 15 minutes. Roughly puree the sauce so that it remains slightly chunky.
- Bring water to boil, and slowly add polenta while whisking. Bring to a boil; then reduce to a slight simmer. Continue to whisk every few minutes. Cook until polenta is thick but still spreadable.
- Sauté Anaheim peppers in 1 teaspoon olive oil; set aside. When polenta is done, whisk in peppers. Sauté mushrooms with 1 teaspoon olive oil. On low heat, add spinach until wilted; set aside. Spread half of polenta over an oiled medium casserole dish. Pour half of sauce over polenta. Add spinach and mushrooms. Pour remaining polenta over the top, spread evenly. Add basil and remaining sauce. Evenly spread ricotta as the last layer. Bake 30–40 minutes.