Polenta Lasagna
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 40 mins
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Servings
6
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Calories
648 kcal
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Course
Main Course
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Cuisine
Italian
Polenta Lasagna
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A traditional dish from the Campania region of Southern Italy, this polenta lasagna is Italian comfort food at its best.
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Ingredients
- For the Polenta:
- 8 cups chicken broth
- 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 1 bay leaf
- 1/2 lb ground beef
- 1/2 cup dry red wine
- 30 ounce canned petite diced tomatoes , do not drain
- salt and pepper to taste
- 1/2 lb fresh mozzarella cheese , sliced, or 2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan-Reggiano cheese
Instructions
- 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 saucepan or Dutch 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.
Nutrition Information
Show Details
Calories
648kcal
(32%)
Carbohydrates
58g
(19%)
Protein
32g
(64%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Cholesterol
74mg
(25%)
Sodium
1702mg
(71%)
Potassium
1070mg
(31%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
2456IU
(49%)
Vitamin C
15mg
(17%)
Calcium
349mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 74mg | 25% |
| Sodium | 1702mg | 71% |
| Potassium | 1070mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2456IU | 49% |
| Vitamin C | 15mg | 17% |
| Calcium | 349mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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