YIELD: SERVES 4 PREP TIME: 15 MINS COOK TIME: 1 HR 15 MINS
3 Cups Quick Cooking Polenta
2 Quarts Water
1 Tablespoon Olive Oil
1 Teaspoon Salt
2 Tablespoons Olive Oil
1/2 Cup Chopped Onions
1 Stalk Of Celery, Finely Chopped
1 Carrot, Finely Chopped
4 Garlic Cloves, Minced
5 Italian Sausages, Meat Removed From Casings
2 (28 Ounce) Cans Crushed Tomatoes
3 Tablespoons Finely Chopped Basil
1 Teaspoon Dried Oregano
Salt & Pepper To Taste
1/2 Teaspoon Red Pepper Flakes
8 Ounces Grated Mozzarella Cheese
1 Cup Grated Pecorino or Parmesan Cheese
To prepare the polenta, bring 2 quarts of water to a boil.
Add the salt and oil, and slowly whisk in the cornmeal.Cook for 5 to 6 minutes over medium heat, whisking continuously to prevent lumps.
Lightly oil a baking sheet and pour the polenta on top.
Use a spoon to spread the polenta evenly and allow to cool completely.
While the polenta is cooling, prepare the sauce.
Heat the olive oil in a heavy bottomed large saucepan over medium heat.
Add the onion, celery, and carrot, and cook for about 8 minutes, or until the vegetables begin to brown.
Add the garlic and sausage meat and continue to cook until the sausage meat is no longer pink, breaking the meat up into small pieces as it cooks.
Add the tomatoes, basil, oregano, salt, pepper, and red pepper flakes.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 minutes until thickened.
Preheat oven to 400 degrees F.
Cover the bottom of a 13 x 9 inch oven-proof pan with a thin layer of sauce.
Cut the polenta into strips, and cover the sauce with a layer of polenta.
Cover the polenta with more sauce, some mozzarella and pecorino cheese.
Repeat until all of the ingredients have been used, ending with a layer of cheese on top.
Bake the casserole for 25 minutes, or until lightly browned and bubbly hot.
Remove from the oven and let the casserole rest 10 minutes before cutting.
This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper
1 (26-ounce) jar marinara sauce, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean)
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
1 (16-ounce) tube of polenta, cut into 18 slices
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
Preheat oven to 350°.
Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
For the Polenta:
8 cups chicken stock
2 cups coarsely ground yellow cornmeal
1 tablespoon salt
For the Sauce:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
1 bay leaf
½ lb ground beef
½ cup dry red wine
2 cans (15 oz) petite diced tomatoes, with their juices
Salt and pepper to taste
½ lb fresh mozzarella cheese, sliced, or 2 cups grated mozzarella cheese
½ cup grated Parmesan-Reggiano cheese
To make the polenta: In a large saucepan, bring the chicken stock to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, 15-20 minutes.
Oil two 8-inch square baking pans and pour the polenta into them, dividing equally. Use a rubber spatula moistened with water to spread the mixture and flatten it evenly. Once it has cooled, place it in the refrigerator until firm, at least one hour. The polenta can be made a day in advance and kept in the fridge covered with plastic wrap.
In the meantime, to make the sauce, melt the butter and olive oil in a large Dutch oven or saucepan over medium heat. Add the onion, carrot and celery and saute until tender, about 10 minutes.
Add the garlic and cook for another minute. Add the ground beef and stir to break up any lumps. Cook for 10 minutes until the beef is browned and no pink is remaining.
Add the wine and bring to a rapid boil for 2 minutes. Add the tomatoes, herbs, bay leaf, and salt and pepper to taste. Return the sauce to a boil, reduce the heat to low and let simmer, uncovered for 45 minutes until the sauce is slightly thickened.
Preheat the oven to 400 F. Grease a large rectangle baking dish.
Cut the polenta into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish. Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top and cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses.
Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes before serving.
1 (18 ounce) package polenta, cut into 1/4 inch thick slices
1/2 (24 ounce) jar bottled marinara sauce
1/4 cup pesto
1/4 cup pine nuts
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
1 (26 ounce) jars marinara sauce, divided
1 teaspoon olive oil
1 cup chopped onion
1/2 chopped red bell pepper
1 cup ground turkey, crumbled
1 cup chopped mushroom
1/2 cup chopped zucchini
2 garlic cloves, minced
italian seasoning, to sprinkle
1 (16 ounce) packages polenta, cut into 18 slices
1/2 cup shredded part-skim mozzarella cheese
Preheat oven to 350ºF.
Spoon 1/2 cup marinara sauce into an 8″ square baking dish to cover bottom, and set aside.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and bell pepper; sauté 4 minutes or until tender.
Stir in sausage; cook 2 minutes.
Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
Add marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake for 30 minutes.