Polenta Lasagna

Polenta Lasagna


Serves: 6 - 8

What's the secret to ultra creamy, meaty lasagna? Trade out the noodles for...
  • Bolognese sauce:
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 4 cloves garlic, chopped
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 1 (28-ounce) can crushed tomatoes with basil
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper
  • Polenta:
  • 5 cups chicken broth
  • 1 cup polenta
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons heavy cream
  • Assembly:
  • 8 ounces fresh mozzarella, sliced
  • ½ cup Parmesan cheese
  1. Sauce: Heat olive oil in a large, high-sided skillet over medium-high heat. Add the beef and cook while breaking up with a wooden spoon until browned, about 5 minutes. Season with salt and pepper and stir in the garlic and red pepper. Cook for 1 minute. Add the tomato paste and stir until combined, then pour in the wine. Scrape up any browned bits on the bottom of the pan and reduce for 2 minutes. Stir in the crushed tomatoes. Taste for seasoning. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
  2. Stir in the cream and season with nutmeg. Turn off heat and reserve. You should have about 4 cups of sauce.
  3. Polenta: Add broth to a medium saucepan and bring to a simmer. Add the polenta in a stream while whisking. Stir frequently until polenta thickens, about 35 minutes. Season with salt and pepper. Stir in the butter, cream and Parmesan; cook for 5 more minutes.
  4. Heat oven to 350 degrees. Butter a 2-quart casserole dish.
  5. Add a thin layer of polenta to the bottom of the casserole dish. Add half the bolognese sauce and layer with one-third of the mozzarella and some freshly grated Parmesan. Spread another layer of polenta on top of the cheese. Add remaining bolognese, a layer of mozzarella and Parmesan, and a final thin layer of polenta. Dot with any remaining sauce and top with remaining mozzarella and Parmesan. Bake for 30 to 35 minutes, until bubbling and golden.


Polenta Lasagna

What's the secret to ultra creamy, meaty lasagna? Trade out the noodles for…Full Recipe: taste.md/2BTvQcW

Julkaissut Tastemade Maanantaina 25. joulukuuta 2017