Chicken Mushroom And Polenta Lasagna Recipes

MUSHROOM-POLENTA LASAGNA

Steps:

• Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
• Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
• Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
• Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
• Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
• Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

CHICKEN, MUSHROOM, AND POLENTA LASAGNA

Steps:

• In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.
• Meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chicken, and sauce.
• Bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese. Return to oven, uncovered, until cheese is melted, about 5 minutes.

CHICKEN, MUSHROOM, AND POLENTA LASAGNA

Steps:

• In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.
• Meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chicken, and sauce.
• Bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese. Return to oven, uncovered, until cheese is melted, about 5 minutes.

SAUSAGE AND MUSHROOM POLENTA LASAGNA

Steps:

• Preheat oven to 450°F.
• Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter.
• When the butter has melted, add the sausage, breaking it up with a wooden spoon.
• While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
• Chop and add to the pan as you go-the onion, garlic, and rosemary.
• Season with red pepper flakes, salt, and pepper.
• Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice.
• Continue to cook over high heat until the liquids have evaporated-2 to 3 minutes.
• While the sausage and mushrooms are cooking down in the liquid-combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl.
• Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish.
• If they overlap a little, that is fine (it will vary depending on what kind of dish you are using).
• Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture.
• Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don't make yourself crazy doing this; just mush it out over the polenta).
• Top the ricotta with 1/3 of the sausage mixture.
• Repeat layers 2 more times, starting with polenta and finishing with sausage mixture.
• Sprinkle the top with mozzarella.
• Cover the baking dish with foil; place in oven; bake for 15-18 minutes.
• To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it.
• Touch the knife to your fingertips and if it is hot, the lasagna is done.
• Remove from the springform and serve.
• *Sweet and Savory Polenta "Lasagna"-add ½ cup golden raisins and ½ cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage.
• *Sausage, Mushroom, and Olive Polenta-add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs.
• *Sausage, Mushroom, and Pesto Polenta-add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs.
• *Super Mushroom Polenta-omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.