Saturday, March 12, 2011

Polenta Lasagna

This is one of my "go-to recipes".  One of the "old fall backs".  One of the ones I always try to have everything on hand for, in case I need to whip up a quick and easy dinner.  As a bonus, this is recipe is Gluten Free and easily Vegetarian.

Polenta Lasagna
1 package polenta, sliced
1 jar spaghetti sauce
4 cups (?) mozzarella cheese
veggies!  [whatever is in your pantry and fridge!] tonight I used about a handful of each:
purple onion, chunked
broccoli, chunked
carrots, chopped
olives, halved
mushrooms, sliced
*sausage [I've cooked it on stovetop before hand OR I just slice precooked chicken sausage links]

1. Preheat oven to 350.
2. Chop all veggies.  Slice polenta.
3. Layer in baking dish: polenta, spread a layer of spaghetti sauce on top of the polenta, a smattering of veggies (and sausage, if you choose), half of the cheese.  Repeat!
4. Bake covered, for 45-50 minutes.  Remove covering last 10-15 minutes.  Let stand for 5-10min before serving.

*Obviously don't include the sausage if you intend to make it vegetarian.
*Because of the water in the fresh veggies, there will be liquid in the bottom of the pan.  Use slotted spoon to serve.
*Other vegetables that turn out well are squash, zucchini, peppers and spinach.
*Polenta can be hard to track down.  I have found it at Trader Joe's and ethnic sections of the grocery store.
*Serve with warm bread dipped in olive oil and black pepper.

Step 3: Layering.

Step 3: Starting the 2nd layer with sliced polenta.

1 comment:

Casey Dawn said...

Looks good, Brooke! Casey Chambers here...Hey, I have a very random important question to ask you and am not on facebook during lent, so this is the only way I know of to contact you. Can you email me please at just to let me have your email address, then I'll send you my question? I'd really appreciate it, Brooke! Thanks!