Polenta Lasagna

• 2 cups Broth
• 3 cups Water
• 1 cup Coarse Cornmeal (polenta)
• 1 teaspoon Salt (or Less Depending On Sodium In The Broth)
• 1 cup Shredded Cheese (dairy Or Non Dairy) Optional
• 2 teaspoons Extra Virgin Olive Oil
• 12 whole Mushrooms
• 2 whole Small Zucchini
• 2 whole Yellow (summer) Squash
• 2- 1/2 cups Marinara Sauce (homemade Or Store Bought)
• 1 cup Spinach Leaves, Packed

1. For the polenta:
2. Bring water and broth to a boil in a heavy pot.
3. Slowly add the cornmeal to the boiling water in a very thin stream, stirring with a whisk.
4. Turn down the heat to low and let the cornmeal simmer gently.
5. Continue stirring with a long handled wooden spoon for about 25 minutes or until the spoon can stand upright in the polenta.
6. Stir in the salt.
7. Spread the polenta on two cookie sheets, making two 8x8 squares.
8. Chill the polenta for at least an hour, but longer is better.
9. Cut each 8 square into four 4 squares.
10. Top each square with 1 tablespoon of pasta sauce and cheese, if desired.
11. For the vegetable marinara:
12. Wash, trim and quarter the mushrooms.
13. Wash and cut the squash into bite-size pieces.
14. Heat the olive oil in a pan.
15. Add the mushrooms, stir and saute for 3-4 minutes.
16. Add the squash to the pan, stir and saute for 5 minutes.
17. Add the pasta sauce and simmer for 15 minutes, stirring occasionally.
18. When the squash is tender, turn off the heat and stir in the spinach.
19. To assemble:
20. Broil the polenta on high for 5 or more minutes until cheese is brown and polenta is crispy on the edges.
21. Put one polenta square on a plate and top it with some vegetable/tomato sauce.
22. Put another polenta square on top of the sauce and top that with a tablespoon of vegetables.
23. Serve immediately.

broth, water, cornmeal, salt, shredded cheese, olive oil, mushrooms, zucchini, marinara sauce, spinach

Taken from tastykitchen.com/recipes/main-courses/polenta-lasagna/ (may not work)