POLENTA LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h15m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.
- Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.
- Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
- Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
- Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
FREE FORM POLENTA LASAGNA
Provided by Food Network
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 37
Steps:
- Lightly coat a sheet pan with olive oil and set aside. Bring the water, milk, and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan.
- Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes. Place the cakes on parchment paper, leaving them covered with plastic wrap until ready to serve.
- Close to serving time, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Top each cake with 1 tablespoon Taleggio, and place under the broiler until cheese is melted and a little browned on top. Serve the polenta cakes with basil oil, smoked tomato sauce, and grilled vegetables, layering like free-form lasagna as desired.
- Blanch the basil for 3 to 5 seconds in a large pot of boiling salted water. Using a spider or a slotted spoon, immediately plunge the basil into a bowl of ice water to retain its bright green color. Gently squeeze the basil to remove as much excess water as possible.
- Put the basil in a food processor or blender. Add both oils, and puree until smooth. Put the pesto in an airtight container, and refrigerate it overnight. Then pour off the excess oil that has settled on top. Pour pesto into squirt bottles for easier service.
- Smoke the onions and fresh tomatoes in a smoker under mesquite chips. Remove from smoker, and set the tomatoes aside. Heat the olive oil in a large saucepan over medium-high heat. Add the smoked onions and garlic to the pan, and saute until tender and very fragrant. Add the oregano and bay leaves and cook for 1 more minute, or until fragrant. Add the smoked tomatoes and the canned tomatoes, and bring mixture to a boil. Add the white wine and basil, reduce the heat, and simmer for about 15 to 20 minutes. Using an immersion blender, puree the sauce until smooth. Then add the sugar, and simmer for another 10 to 12 minutes. Strain sauce through a medium-sized mesh sieve. Season to taste with salt and pepper.
- Preheat a grill, or heat a grill pan over medium-high heat. In a large bowl, toss all of the sliced vegetables with the olive oil. Add salt and pepper, to taste. Add the garlic and fresh herbs, if using, and toss all together. Grill the vegetables until they are tender yet still slightly crisp.
POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
- Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
- Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
- When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
- Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
- Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
- Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
- Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
- Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
- Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.
PESTO POLENTA LASAGNA
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Provided by Fiffen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 16.7 g, Cholesterol 12.4 mg, Fat 9.1 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 514.6 mg, Sugar 4.6 g
VEGETABLE POLENTA LASAGNA
I wouldn't call this lasagna, but I kept the recipes original name. It is low in fat and calories. From New Dieter's Cookbook. Polenta must cool for 1 hour. I like my veggies more crisp, so I barely cook them before adding them on top of the polenta. Great with a salad.
Provided by FrVanilla
Categories Peppers
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine the cornmeal, 1 1/2 cups water and the 1 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low. Cook about 10 minutes or until very thick. Pour into a 3-quart rectangular baking dish. Cool slightly. Cover and chill about 1 hour.
- in large nonstick skillet cook onion in hot oil over medium heat for 3-4 minutes or until tender. Add mushrooms, 1/4 tsp salt and pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat, stir in roasted sweet peppers.
- Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Bake, covered, in a 350 oven for 30 minutes. Uncover, bake for 10-15 minutes more or until edges are bubbly. Garnish with basil, if desired.
- *To roast peppers, quarter lengthwise; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Roast at 450 for 15-20 minutes or until skins are blistered and bubbly. Seal foil around peppers to form a packet. Let stand for 20 minutes. Peel peppers.
POLENTA LASAGNA
Using polenta instead of pasta gives you an amazing twist on lasagna. We love the easy assembly. -Yevgeniya Farrer, Fremont, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix marinara sauce, garlic powder and herbes de Provence. Arrange half of the polenta slices in a greased 8-in. skillet. Top with half of the sauce; sprinkle with 3/4 cup cheese. Repeat layers., Cook, uncovered, over medium heat 12-14 minutes or until bubbly. Cover; cook 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 280 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1120mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
POLENTA LASAGNA
Provided by Barbara Kafka
Categories dinner, quick, casseroles, main course
Time 24m
Yield 5 servings
Number Of Ingredients 13
Steps:
- Place onion and garlic in the bowl of a food processor. Process until finely chopped. Scrape into a 10-inch quiche dish, and add the oil. Stir to coat the onion and garlic. In a 650- to 700-watt oven cook, uncovered, at 100 percent power for 2 minutes.
- While onion and garlic are cooking, finely chop the eggplant and zucchini in the food processor. Stir into the onion mixture. Cook, uncovered, at 100 percent power for 4 minutes.
- Leaving the dish in oven, add the tomato puree, oregano, thyme and salt. Cook, uncovered, at 100 percent power for 3 minutes. Remove from the oven, stir in the pepper and basil, and set aside.
- Place half the polenta slices spoke-fashion in a 14-by-11-by-2-inch dish. Top each slice with a fifth of the vegetable mixture. Then top each with a piece of mozzarella and another slice of polenta. Cook uncovered at 100 percent power for 5 minutes.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 235 milligrams, Sugar 3 grams
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VEGETABLE-POLENTA LASAGNA - BETTER HOMES & GARDENS
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4.1/5 (14)Total Time 1 hr 30 minsServings 8Calories 188 per serving
- For polenta, in a medium saucepan, bring the 2 1/2 cups water to boiling. Meanwhile, in a small bowl, combine cornmeal, the 1 1/2 cups water, and the 1 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until very thick, stirring frequently. Spread evenly in an ungreased 3-quart rectangular baking dish; cool. Cover and chill about 30 minutes or until firm.
- Preheat oven to 350°F. In a large nonstick skillet, cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat. Stir in roasted peppers.
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