Easy dinner recipes: Gratins, tarts and more for Meatless Monday

Craving something comforting? You can’t go wrong with a rich gratin, dressing or tortino -- not to mention that they’re perfect for Meatless Monday. Check out these ideas:

Polenta gratin with mushrooms and Fontina: Cook polenta the easy way using this recipe. Polenta is slowly cooked in the oven with this simple gratin, the creamy dish topped with a variety of mushrooms, fresh rosemary and Fontina cheese.
Wild rice dressing: You don’t need to wait until Thanksgiving to enjoy this hearty dish. Wild rice is flavored with mushrooms, fresh sage and garlic in this creamy dressing. It’s rich enough your friends might never guess it’s vegetarian.

RECIPES: 99 easy dinner ideas in about an hour or less

Nani’s tortino di fagiolini: A great make-ahead recipe when you’re expecting company, this tortino from Nani’s combines fresh green beans, grated Parmigiano and a touch of garlic in a baked egg tart similar to a frittata.

You can find all the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

MORE RECIPES: 99 ADDITIONAL easy dinner ideas in about an hour or less

POLENTA GRATIN WITH MUSHROOMS AND FONTINA

Total time: 1 hour, 10 minutes

Servings: 6 as appetizer, 4 as main course.

Note: Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta.

1 cup polenta

4 cups water

Salt

Butter

6 ounces crimini mushrooms, sliced

4 ounces shimeji mushrooms, bottoms removed

2 fresh shiitake mushrooms, stems removed and sliced

1 clove garlic, minced

1 sprig fresh rosemary

1/4 pound Fontina cheese, sliced

1. Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes.

2. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes.

3. When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.

Each of 6 servings: 241 calories; 9 grams protein; 20 grams carbohydrates; 2 grams fiber; 14 grams fat; 9 grams saturated fat; 42 mg cholesterol; 1 gram sugar; 640 mg sodium.

AVIS HATHEWAY’S WILD RICE DRESSING

Total time: 1½ hours

Servings: 10 to 12

Note: Shared by Avis’ son, Ron.

1/2 pound wild rice

Salt

1 bay leaf

2 tablespoons butter, divided

1 onion, diced into 1/4-inch pieces

1 cup diced celery, cut into 1/4-inch pieces (from about 2 ribs)

Freshly ground black pepper

1 pound button mushrooms, sliced

1/3 cup dry white wine

1 tablespoon chopped fresh sage, or to taste

1/2 teaspoon (1 clove) finely chopped garlic

2 to 3 cans (10¾ ounces) cream of mushroom soup

1. Heat the oven to 375 degrees.

2. Rinse the rice well, then boil rice, according to directions, in salted water with the bay leaf until the rice just begins to “pop,” about 40 to 50 minutes. Do not overcook. Drain any excess water and place the rice in a large bowl.

3. In a large saute pan heated over medium-high heat, melt 1 tablespoon butter. Cook the onion and celery just until the onion is translucent, 6 to 8 minutes. Remove from heat and season with one-fourth teaspoon salt and several grinds of pepper. Toss the onions and celery with the rice and set aside.

4. Heat the same saute pan over high heat. Melt the remaining tablespoon butter, then add the mushrooms. Saute the mushrooms, stirring frequently, until cooked through and lightly browned, about 6 minutes. Stir in the wine and cook, scraping any flavoring from the base of the pan. Continue to cook, stirring frequently, until the wine is absorbed by the mushrooms or evaporates, 2 to 3 minutes. Remove from heat and toss the mushrooms with the rice mixture.

5. Stir in the sage and garlic with the rice, mixing well, then stir in 2 cans of the cream of mushroom soup. Add additional soup, if desired, for a more moist dressing (we used 2½ cans).

6. Place the dressing in a 13- by 9-inch baking dish or casserole and bake until bubbly and lightly toasted on top, about 30 minutes. Cool slightly, then toss the dressing to fluff it before serving.

Each of 12 servings: 165 calories; 5 grams protein; 23 grams carbohydrates; 2 grams fiber; 6 grams fat; 2 grams saturated fat; 5 mg cholesterol; 3 grams sugar; 419 mg sodium.

NANI’S TORTINO DI FAGIOLINI

Total time: 1 hour, 10 minutes

Servings: 8 to 12

Note: Adapted from Nani’s Cucina Italiana in Jackson Hole, Wyo. This recipe requires a 9-inch springform pan. To make ciabatta crumbs, dry out slices of the bread and pulse in a food processor. The restaurant serves this dish with roasted tomatoes and roasted almonds.

1½ pounds green beans, cleaned

Salt

2 tablespoons extra-virgin olive oil

1 red onion, sliced into thin strips

1 small garlic clove, chopped

5 eggs

1/2 cup grated Parmigiano-Reggiano

1/4 cup milk

Freshly ground pepper

1 cup ciabatta crumbs

1. Bring a large pot of salted water to boil. Add the green beans and boil just until tender, 2 to 3 minutes. Drain the beans, and immediately shock them in a bowl of ice water to stop the cooking. When the beans are just cool, drain again. Coarsely chop the beans into pieces approximately 1½ inches in length and place in a large bowl.

2. In a large sauté pan, heat the olive oil over medium high heat until hot. Add the onion and cook, stirring frequently, until the onions are translucent and begin to color, 8 to 10 minutes.

3. Stir in the chopped garlic and continue to cook until the onion is caramelized, 6 to 8 minutes. Remove the pan from heat and cool slightly, then toss the onions and garlic with the green beans.

4. Meanwhile, make the egg base: In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper.

5. Stir the egg base in with the beans and onion mixture.

6. Heat the oven to 350 degrees. Prepare the pan: Line a 9-inch springform pan with foil, and grease the foil.

7. Pour the bean mixture into the pan and sprinkle over the bread crumbs. Bake the tortino until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool the tortino, still in the pan, on a rack.

8. When the tortino is cool, cover the pan and refrigerate it until chilled (chilling the tortino will make it easier to slice). Serve the sliced tortino cool or at room temperature.

Each of 12 servings: 122 calories; 5 grams protein; 12 grams carbohydrates; 2 grams fiber; 6 grams fat; 2 grams saturated fat; 91 mg cholesterol; 3 grams sugar; 122 mg sodium.

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