Polenta Lasagna
- 2 cups polenta or coarse corn grits
- 6 cups water
- 1/4 teaspoon freshly ground fine black pepper
- 1 1/2 lb. Fontina cheese
- 2- 28 oz. jars Bertolli Tomato and Basil sauce, Barilla Marinara or other good-
- quality marinara sauce
- 1/4- 1/2 tsp. of finely crushed red pepper (optional, for a spicier lasagna)
- 3/4 -1 cup finely grated Parmesan and Romano theese mixture (about 1:1 or commercial
- blend)
- Put polenta, black pepper, and water in 3 qt. or larger microwavable bowl. Microwave, uncovered, at 100% power for 18 minutes, stirring every 6 minutes with a whisk. The mixture should have the consistency of very thick pudding when done. Pour mixture into a greased loaf pan. Spread top of polenta loaf lightly with butter and place plastic wrap directly on it's surface. Place on a cooling rack and allow to cool to room temperature, about 3-4 hours.
- While the polenta is cooking, strain both jars of tomato sauce over a 3 qt. saucepan or 2 qt. saute pan allowing the liquid to fall into the pan and reserving the solids. Cook the tomato liquid over medium high heat, stirring frequently, until reduced by 1/2. (If a spicier tomato sauce is desired, add dried crushed red pepper to the tomato liquid as it is cooked and reduced.) Add tomato solids to the reduced sauce and put aside.
- Now begins the construction process. Cut the length of the cooled polenta loaf into thirds. Slice the fontina cheese into shingle-like slices using a 1/8" greased cheese slicer. Cover the bottom of an 11x14" (or a deep 13x9") baking dish with a little marinara sauce using up to 1/2 jar. Using a greased 1/4" cheese slicer, slice one of the thirds of the polenta loaf into vertical slices as you would a loaf of bread. Place the sliced polenta "shingles" evenly over the bottom of the sauced pan. The edges may be overlapped or small spaces may be left between them to help the polenta pieces fit the pan evenly. Cover with 1/3 of the sliced Fontina cheese and cover with about 1/3 of the marinara sauce. Repeat this layering of sliced polenta-cheese-sauce twice ending with sauce. Sprinkle generously with finely-grated parmesan and romano cheese mixture. Microwave on 70% power for 25 minutes or bake in a preheated conventional oven at 350 for 35-45 minutes or until it is heated throughout and cheese is melted.
polenta, water, freshly ground fine black pepper, fontina cheese, tomato, marinara sauce, red pepper
Taken from www.epicurious.com/recipes/member/views/polenta-lasagna-1200676 (may not work)