FOOD
Polenta Lasagna
For that extra rich lasagna experience, try switching out the noodles with polenta layered with mozzarella and a hearty bolognese sauce.
FOOD
Polenta Lasagna
For that extra rich lasagna experience, try switching out the noodles with polenta layered with mozzarella and a hearty bolognese sauce.
Ingredients
- Bolognese sauce:
- 2 tablespoons olive oil
- 1 pound ground beef
- 4 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes with basil
- 1/4 teaspoon freshly grated nutmeg
- 1/4 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
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
- Assembly:
- 8 ounces fresh mozzarella, sliced
- 1/2 cup Parmesan cheese
Steps
- 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.
- Stir in the cream and season with nutmeg. Turn off heat and reserve. You should have about 4 cups of sauce.
- 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.
- Heat oven to 350 degrees. Butter a 2-quart casserole dish.
- 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.