Polenta Lasagna

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  • 4 1/4 cups water, divided
  • 1 1/2 cups whole grain yellow cornmeal
  • 1 tsp. olive oil
  • 4 tsp. finely chopped fresh marjoram
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  • 1 lb. fresh mushrooms, sliced
  • 1 cup chopped leeks
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 2 Tbsp. chopped fresh basil
  • 1 Tbsp. chopped fresh oregano
  • 1/8 tsp. black pepper
  • 2 medium red bell peppers, chopped
  • 1/4 cup freshly grated Parmesan cheese, divided


Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water; stirring constantly with wire whisk. Reduce heat to low, and stir in marjoram.

Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13x9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Sir in mozzarella, basil, oregano and black pepper.


Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350 degrees F. Spray 11 X 7-inch baking dish with nonstick cooking spray.

Cut cold polenta into 12 (3 1/2 -inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan. Top with remaining bell pepper and vegetable mixtures and Parmesan.

Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving.

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