Polenta Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 25 mins
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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
Description
Polenta Lasagna combines smooth, cooked yellow cornmeal polenta set into firm sheets with a rich ground beef and tomato sauce flavored with garlic, celery, carrot, and a blend of herbs such as thyme, rosemary, and sage. The preparation starts by slowly cooking the polenta in chicken broth and salt until thick and creamy, before cooling to solidify. Separately, the sauce is made by sautéing vegetables in butter and olive oil, then simmering with beef, wine, and diced tomatoes. This layered dish is completed with slices or grated mozzarella and grated Parmesan, which melt during baking to add a creamy, savory finish.
The flavors balance creamy cornmeal with the earthy beef sauce, while the herbs add subtle complexity. The layering of cheese melds the textures and flavors, resulting in a filling and satisfying meal that showcases polenta as a lasagna substitute. It can be served as a hearty dinner and pairs well with a simple green salad or steamed vegetables.
Chilling the polenta before assembly ensures clean, firm layers that hold up during baking. This dish can be prepared ahead by making the polenta a day in advance, simplifying the final assembly and cooking process. Using chicken broth to cook the polenta adds depth to its flavor.
Ingredients
- For the Polenta:
- 8 cups chicken broth
- 2 cups yellow cornmeal coarsely ground
- 1 tablespoon salt
- For the sauce:
- 2 tablespoons butter unsalted
- 2 tablespoons extra virgin olive oil
- 1 yellow onion , diced
- 1 carrot , diced
- 1 celery diced, stalk
- 2 cloves garlic , minced
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/4 teaspoon sage ground
- 1 bay leaf
- 1/2 lb ground beef
- 1/2 cup red wine dry
- 30 ounce diced tomatoes do not drain, canned, petite
- salt to taste
- black pepper to taste
- 1/2 lb mozzarella cheese sliced, or 2 cups grated mozzarella cheese, fresh
- 1/2 cup Parmesan Cheese grated, Reggiano
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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