Baked Polenta with Caramelized Onions, Mushrooms, and Marinara from Whole Bowls: Complete Gluten-Fre

Name: Baked Polenta with Caramelized Onions, Mushrooms, and Marinara from Whole Bowls: Complete Gluten-Fre
Ingredients: 1 fresh basil leaf; 1 (28-ounce) can whole tomatoes; ½ teaspoon sea salt; 1 clove garlic, minced; 1 carrot, diced; 1 tablespoon extra-virgin olive oil; 1 onion, diced; 2 teaspoons maple syrup; 2 teaspoons chopped fresh or dried rosemary; 1½ pounds (about 9 cups, sliced) mixed mushrooms (cremini, portobella, and button all work well), quartered if small, or sliced into ½-inch pieces if large; 1½ pounds (about 5 cups or 4 large) onions, halved and sliced into ¼-inch half moons; olive oil, for brushing; 2 tablespoons extra-virgin olive oil; 1½ cups fine polenta (cornmeal); 1 teaspoon sea salt; 5 cups water

app.ckbk.com

This bowl was created with my sister, Kirsten, in mind, combining all of her favorites in one snug entrée. In the spirit of her disdain for cooking, I’ve included a couple of store-bought options...

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Ingredients

1 fresh basil leaf
1 (28-ounce) can whole tomatoes
½ teaspoon sea salt
1 clove garlic, minced
1 carrot, diced
1 tablespoon extra-virgin olive oil
1 onion, diced
2 teaspoons maple syrup
2 teaspoons chopped fresh or dried rosemary
1½ pounds (about 9 cups, sliced) mixed mushrooms (cremini, portobella, and button all work well), quartered if small, or sliced into ½-inch pieces if large
1½ pounds (about 5 cups or 4 large) onions, halved and sliced into ¼-inch half moons
olive oil, for brushing
2 tablespoons extra-virgin olive oil
1½ cups fine polenta (cornmeal)
1 teaspoon sea salt
5 cups water