Polenta Lasagna Recipe

Polenta (cooked cornmeal) takes the place of noodles in this layered lasagna. The hearty filling includes ground beef, sausage, mushrooms, and onions. This lasagna may be made and refrigerated up to 8 hours in advance of baking.

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

• Polenta:
• 4 cups water
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 1/4 cup freshly grated Parmesan cheese
• 2 Tablespoons butter
• 1/4 teaspoon pepper
• .
• Lasagna:
• 2 Tablespoons olive oil
• 1/2 pound mushrooms, wiped clean and sliced
• Salt and pepper
• 1 pound ground beef (80/20 chuck preferred)
• 1/2 pound hot Italian sausage, casings removed (or use bulk breakfast sausage)
• 1 onion, diced
• 1 clove garlic, minced
• 1 can (14 ounces) tomato sauce
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon hot pepper flakes
• 1/3 cup fresh bread crumbs
• 2 eggs, lightly beaten
• 1/4 cup freshly grated Parmesan cheese

Preparation:

Bring water and salt to a boil in a large saucepan. Slowly whisk in cornmeal in a steady stream. Continue whisking until it begins to thicken. Reduce heat to low and continue to cook for 15 to 20 minutes, stirring often with a wooden spoon, until polenta pulls away from the sides of the pan. Remove from heat. Stir in Parmesan cheese, butter, and pepper.

In a deep, heavy skillet, saute mushrooms in olive oil over high heat until they release their liquid and turn golden. Remove with a slotted spoon to a bowl. Season with salt and pepper and set aside.

Add the ground beef, sausage, and onion to the same skillet over medium-high heat. Saute about 5 minutes, breaking up meat, until it is no longer pink. Add garlic and saute 1 additional minute. Drain fat, then add tomato sauce, parsley, basil, oregano, and pepper flakes. Bring to a boil, reduce heat, partially cover, and simmer for 15 minutes, stirring often. Taste and add more salt and pepper, if necessary. Let cool for 10 minutes. Stir in mushrooms, bread crumbs, and eggs.

Coat a 9 x 13-inch casserole dish with vegetable spray. Spread half of cooked polenta over the bottom of the dish. Spoon meat mixture evenly over polenta layer, and finish off with the remaining polenta on top. Sprinkle with Parmesan cheese. (The lasagna may be covered with foil and refrigerated up to 8 hours at this point. Let stand at room temperature for 30 minutes before baking.)

Preheat oven to 350 F. Cover lasagna loosely with foil and bake for 30 minutes. Uncover and broil for 5 minutes, until the top is golden brown. Let rest for 5 minutes before cutting to serve.

Yield: 6 to 8 servings