I noticed info regarding the Lasagna Polenta. I searched the website looking for the recipe - but did not locate it. Did I miss it in one of the newsletters?
Check on About.com: Home Cooking and you will find a recipe for Lasagna Polenta
I have made this and it is quite good. You can add a meat of your choice to it. I use ground beef.
Just put Lasagna Polenta into your search engine and several recipes will come up.
the 1st from:
Polenta Lasagna, with Spinach
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups chicken stock
2 cups instant polenta (one 13.2 ounce box)
7 tablespoons freshly grated Parmesan cheese
2 packages (10 ounces each) frozen, chopped spinach, thawed
2 containers (15 ounces each) low-fat ricotta cheese
Salt and freshly ground pepper
Pinch of nutmeg
Prepared Tomato Sauce, about 3 to 4 cups (recipe follows)
2 cups shredded mozzarella cheese
Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn't brown. Add salt and stock and bring to a rolling boil over medium heat.
In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn't stick, until it's thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.
Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)
Squeeze out all the water from the spinach. In a small bowl mix spinach with ricotta. Season with salt, pepper and nutmeg.
Preheat oven to 375*F (190*C).
Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9 x 6 1/2- inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9 x 6 1/2-inches).
Spoon prepared tomato sauce evenly on the bottom of the 13 x 9 x 2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
Top with remaining polenta pieces and finish with a layer of cheese.
Place the lasagna dish on a baking sheet to catch any drips. Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.
Serves 6 to 8.
Cook's Note: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste
Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes.
Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt.
Makes about 4 cups sauce.
Polenta (cooked cornmeal) takes the place of noodles in this layered lasagna. The hearty filling includes ground beef, sausage, mushrooms, and onions. This lasagna may be made and refrigerated up to 8 hours in advance of baking.
the 2nd from:
4 cups water
1 teaspoon salt
1 cup yellow cornmeal
1/4 cup freshly grated Parmesan cheese
2 Tablespoons butter
1/4 teaspoon pepper
2 Tablespoons olive oil
1/2 pound mushrooms, wiped clean and sliced
Salt and pepper
1 pound ground beef (80/20 chuck preferred)
1/2 pound hot Italian sausage, casings removed (or use bulk breakfast sausage)
1 onion, diced
1 clove garlic, minced
1 can (14 ounces) tomato sauce
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper flakes
1/3 cup fresh bread crumbs
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
Bring water and salt to a boil in a large saucepan. Slowly whisk in cornmeal in a steady stream. Continue whisking until it begins to thicken. Reduce heat to low and continue to cook for 15 to 20 minutes, stirring often with a wooden spoon, until polenta pulls away from the sides of the pan. Remove from heat. Stir in Parmesan cheese, butter, and pepper.
In a deep, heavy skillet, saute mushrooms in olive oil over high heat until they release their liquid and turn golden. Remove with a slotted spoon to a bowl. Season with salt and pepper and set aside.
Add the ground beef, sausage, and onion to the same skillet over medium-high heat. Saute about 5 minutes, breaking up meat, until it is no longer pink. Add garlic and saute 1 additional minute. Drain fat, then add tomato sauce, parsley, basil, oregano, and pepper flakes. Bring to a boil, reduce heat, partially cover, and simmer for 15 minutes, stirring often. Taste and add more salt and pepper, if necessary. Let cool for 10 minutes. Stir in mushrooms, bread crumbs, and eggs.
Coat a 9 x 13-inch casserole dish with vegetable spray. Spread half of cooked polenta over the bottom of the dish. Spoon meat mixture evenly over polenta layer, and finish off with the remaining polenta on top. Sprinkle with Parmesan cheese. (The lasagna may be covered with foil and refrigerated up to 8 hours at this point. Let stand at room temperature for 30 minutes before baking.)
Preheat oven to 350 F. Cover lasagna loosely with foil and bake for 30 minutes. Uncover and broil for 5 minutes, until the top is golden brown. Let rest for 5 minutes before cutting to serve.
Yield: 6 to 8 servings
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