The Pioneer Woman Tasty Kitchen
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Polenta Lasagna

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Level: Intermediate

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Description

Full of vegetables and practically cholesterol-free. See step-by-step instructions on my blog.

Ingredients

  • FOR THE POLENTA:
  • 2 cups Broth
  • 3 cups Water
  • 1 cup Coarse Cornmeal (polenta)
  • 1 teaspoon Salt (or Less Depending On Sodium In The Broth)
  • 1 cup Shredded Cheese (dairy Or Non Dairy) Optional
  • _____
  • FOR THE VEGETABLE MARINARA:
  • 2 teaspoons Extra Virgin Olive Oil
  • 12 whole Mushrooms
  • 2 whole Small Zucchini
  • 2 whole Yellow (summer) Squash
  • 2-½ cups Marinara Sauce (homemade Or Store Bought)
  • 1 cup Spinach Leaves, Packed

Preparation

For the polenta:

Bring water and broth to a boil in a heavy pot. Slowly add the cornmeal to the boiling water in a very thin stream, stirring with a whisk. Turn down the heat to low and let the cornmeal simmer gently. Continue stirring with a long handled wooden spoon for about 25 minutes or until the spoon can stand upright in the polenta. Stir in the salt.

Spread the polenta on two cookie sheets, making two 8”x8” squares. Chill the polenta for at least an hour, but longer is better. Cut each 8” square into four 4” squares. Top each square with 1 tablespoon of pasta sauce and cheese, if desired.

For the vegetable marinara:

Wash, trim and quarter the mushrooms. Wash and cut the squash into bite-size pieces.

Heat the olive oil in a pan. Add the mushrooms, stir and saute for 3-4 minutes. Add the squash to the pan, stir and saute for 5 minutes. Add the pasta sauce and simmer for 15 minutes, stirring occasionally. When the squash is tender, turn off the heat and stir in the spinach.

To assemble:

Broil the polenta on high for 5 or more minutes until cheese is brown and polenta is crispy on the edges. Put one polenta square on a plate and top it with some vegetable/tomato sauce. Put another polenta square on top of the sauce and top that with a tablespoon of vegetables.

Serve immediately.

2 Comments

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Profile photo of Natalie | Perry's Plate

Natalie | Perry's Plate on 6.4.2010

I tried a tweaked version of this tonight and we loved it! I roasted some vegetables and made the sauce a little differently, but the polenta “noodles” are awesome! What a great gluten-free option for lasagna!

Profile photo of Angela Dawn

Angela Dawn on 4.9.2010

Love this recipe. Great whole grain crust on a pizza. I’m using part skim milk mozzarella cheese to reduce the fat but still get the protein and calcium. Perfect for tonights friday night dinner. I can feel good about eating pizza.

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