Polenta Casserole With Mushrooms, Tomatoes, And Ricotta

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2 teaspoons olive oil, divided

2 cups chopped onion

3 cups coarsely chopped cremini mushrooms (12 ounces)

1 1/2 teaspoons salt, divided

2 garlic cloves, chopped

1/3 cup dry red wine

1 tablespoon chopped fresh or 1 teaspoon dried rosemary

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes, undrained

4 cups water

1 cup instant polenta (such as Contadina)

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/4 teaspoon black pepper, divided

1/2 cup part-skim ricotta cheese

1 1/2 teaspoons butter, cut into small pieces

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