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Polenta Lasagne
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
For polenta:
1 Tablespoon olive oil
2 garlic cloves, minced
3 cups gf chicken stock
3 cups water
1 teaspoon salt
1-1/2 cups coarse ground corn meal
3 Tablespoons unsalted butter
For filling:
2 Tablespoons olive oil
1 onion, chopped
3 zucchini, diced
6 ounces mushrooms, sliced
Salt and freshly ground pepper
1 pound fresh spinach leaves, washed, spun dry and coarsely chopped
2 Tablespoons fresh marjoram, chopped
2 Tablespoons fresh basil, chopped
1 Tablespoon fresh oregano, chopped
2 cups gf ricotta cheese, at room temperature
1/2 cup parmesan cheese, grated
1/2 pound fontina, gouda or mozzarella cheese, grated
Freshly ground pepper
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Directions
For polenta:
In a large heavy sauepan, heat olive oil over medium heat. Add garlic and saute until soft. Add chicken stock, water and salt and bring to a boil. Reduce heat to low and add corn meal in a slow steady stream, stirring continuously with a wooden spoon. Cook at a simmer for 20-25 minutes, stirring every 1-2 minutes. Polenta is ready when it comes away from sides of pan when stirred. Stir in butter.
Rinse two baking sheets or jellyroll pans with water and shake dry. Mound half of the polenta on each sheet and using a spatula, spread to 1/4" thickness on each pan. Cover pans with clean kitchen towels and let rest for 1 hour.
For filling:
In a large heavy skillet, heat olive oil. When hot, add onion and saute until soft. Add zucchini and mushrooms and saute until they soften. Season with salt and pepper. Add half of the spinach and cover pan and reduce heat to low. Cook for 2 minutes, turn spinach and add remaining spinach, cover and cook for 2 more minutes. Remove from heat.
Preheat oven to 375 degrees F. Butter a deep baking dish, 10x14 or 13x9. Cut polenta into squares and layer in baking dish. First polenta, then ricotta, then parmesan, then polenta, vegetable filling, ricotta sprinkled with fontina and another layer of polenta. Continue layering until all ingredients have been used, ending with vegetable filling sprinkled with parmesan cheese. Season lightly with pepper and bake for 35 minutes or until golden brown. Let rest for 10 minutes before cutting. |
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