POLENTA LASAGNA
These individual lasagnas make a special meal for two. They take some time to prepare but can be completely assembled in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 25
Steps:
- Make the sauce: Place porcini in a small bowl, and cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms out of water, chop medium fine, and set aside. Strain the liquid through cheesecloth; set liquid aside.
- In a large skillet, heat oil and butter over medium-low heat. Add carrot, celery, onion, and garlic; cook, stirring occasionally, until onions are translucent, 3 to 4 minutes.
- Add all meats, 1/2 teaspoon salt, and 1/8 teaspoon pepper; raise heat to high, and cook, stirring occasionally, until meat has browned, about 4 minutes. Add wine, and cook until liquid has evaporated, about 2 minutes. Stir in tomatoes, stock, chopped porcini, reserved porcini liquid, and nutmeg. Lower heat to medium low, and slowly simmer, stirring occasionally, about 35 minutes; much of the liquid will evaporate, but the sauce should be very moist, with several tablespoons of liquid remaining. The sauce can be prepared up to 2 days in advance and stored, covered, in the refrigerator.
- Make the polenta: Lightly brush a 3-by-5-inch mini loaf pan with oil; set aside. In a medium saucepan, bring 2 2/3 cups water to a boil, and add salt. While constantly whisking, add polenta in a slow, steady stream. When all the polenta has been added, immediately reduce heat to low, and let simmer, stirring constantly with a wooden spoon, 3 to 5 minutes.
- Remove polenta from heat, pour into prepared pan, and smooth the surface (an offset spatula works well). Let stand until cool, cover with plastic wrap, and refrigerate until cold and firm, about 4 hours. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator.
- Make the bechamel sauce: In a saucepan, melt 2 tablespoons butter over medium-low heat. Add flour, and cook, stirring frequently, 5 to 6 minutes.
- Meanwhile, in a small saucepan, bring milk and salt to a boil. Slowly whisk milk into the flour mixture until completely incorporated and smooth. Add nutmeg, and reduce heat to low; simmer, stirring occasionally, until thickened, about 2 to 3 minutes. Remove from heat.
- Rub butter over the surface of the bechamel; this will prevent a skin from forming. The bechamel can be prepared up to this point 2 days in advance and stored, covered, in the refrigerator. When ready to use, warm sauce in a small saucepan over low heat, stirring, 1 or 2 minutes. If the sauce is too thick, whisk in about 2 tablespoons of milk to thin it out.
- Assemble the lasagna: Heat a medium skillet over medium-high heat; add spinach and a pinch of salt and pepper. Cook, stirring, until wilted and tender, 2 to 3 minutes. Remove from heat, and drain in a colander. Squeeze out all water, finely chop, and set aside.
- Unmold polenta onto a clean surface. Using a serrated knife, trim the block of polenta to a length of 4 inches. Turn polenta on its side; slice 6 pieces as thin as possible (they should be less than 1/8 inch thick).
- Heat oven to 375 degrees. Spread 5 tablespoons of the meat sauce into each of two 12-ounce ovenproof casseroles. Cover with 1 slice of polenta, and spread 3 tablespoons of meat sauce evenly over. Spread 2 tablespoons of bechamel over the meat sauce, and evenly distribute 2 tablespoons of the chopped spinach over the bechamel. Sprinkle with 2 tablespoons of Parmesan, and cover with 1 slice of polenta. Repeat the layering process (3 tablespoons meat sauce, 2 tablespoons bechamel, 2 tablespoons spinach, 2 tablespoons Parmesan, and 1 piece polenta). Spread 1 heaping tablespoon of bechamel sauce over the final layer of polenta, sprinkle with 1 tablespoon of Parmesan, and dot with 1/4 teaspoon butter. These can be prepared up to this point a day in advance; cover and refrigerate. (If lasagnas are prepared ahead and refrigerated, let them stand at room temperature for 1 hour before baking.)
- Bake until tops of lasagnas are golden brown and juices are bubbling, about 20 to 25 minutes. If tops are not yet brown, increase heat to broil and place lasagnas under broiler until tops are speckled brown. Let stand for about 10 minutes before serving.
POLENTA LASAGNA
A Polenta casserole from Southern Italy.
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 4
Number Of Ingredients 20
Steps:
- To make the polenta: In a large saucepan, bring the chicken stock to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, 15-20 minutes.
- Oil two 8-inch square baking pans and pour the polenta into them, dividing equally. Use a rubber spatula moistened with water to spread the mixture and flatten it evenly. Once it has cooled, place it in the refrigerator until firm, at least one hour. The polenta can be made a day in advance and kept in the fridge covered with plastic wrap.
- In the meantime, to make the sauce, melt the butter and olive oil in a large Dutch oven or saucepan over medium heat. Add the onion, carrot and celery and saute until tender, about 10 minutes. Add the garlic and cook for another minute. Add the ground beef and stir to break up any lumps. Cook for 10 minutes until the beef is browned and no pink is remaining.
- Add the wine and bring to a rapid boil for 2 minutes. Add the tomatoes, herbs, bay leaf, and salt and pepper to taste. Return the sauce to a boil, reduce the heat to low and let simmer, uncovered for 45 minutes until the sauce is slightly thickened.
- Preheat the oven to 400 F. Grease a large rectangle baking dish.
- Cut the polenta into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish. Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top and cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses.
- Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes before serving.
POLENTA AND BRAISED PORK "LASAGNE"
Steps:
- Make polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
- On a lightly oiled large baking sheet spread warm polenta into a 15- by 12-inch rectangle (about 1/2 inch thick) and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
- Make filling:
- Pat pork dry and season with salt. In a heavy 7- to 8-quart kettle heat oil over moderately high heat until hot but not smoking and brown pork in 2 batches, transferring with tongs to a bowl. In fat remaining in kettle sauté onion and celery, stirring occasionally, until just tender. Add garlic and rosemary and sauté, stirring, 1 minute. Return pork to kettle and add tomatoes with juice and 2 cups water. Simmer mixture, covered, 1 1/2 hours, or until meat is very tender.
- Transfer pork to a cutting board to cool. In a small bowl stir together flour and remaining 3 tablespoons water and whisk into liquid remaining in kettle. Discard bones and fat from pork and chop meat. Add pork and tomato paste to kettle, stirring, and simmer until filling is reduced to about 6 cups. Filling may be made 2 days ahead and chilled, covered.
- Preheat oven to 400°F.
- Make béchamel sauce:
- In a small saucepan heat butter over moderate heat until foam subsides and whisk in flour. Cook roux, whisking, 1 minute and add milk in a stream, whisking. Simmer béchamel sauce, whisking, until smooth and thickened slightly, about 2 minutes, and season with salt.
- Cut polenta into 3-inch squares. In a 3-quart shallow baking dish spoon half of filling and top with half of polenta squares. Repeat layering with remaining filling and polenta squares and spread béchamel sauce over top to cover completely. Sprinkle cheese over béchamel sauce and bake, uncovered, 45 minutes, or until heated through and top is golden.
BRAISED BROCCOLI AND PORCINI WITH POLENTA
Braising isn't just for meat. This recipe gently cooks broccoli and porcini mushrooms in a rich sauce to bring out their natural flavors. Served over hot, creamy polenta, this is a plant-based meal that will warm you and keep you full through cold winter nights. Serve with a hearty red wine.
Provided by Buckwheat Queen
Categories Fruits and Vegetables Mushrooms Porcini
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Soak porcini in 2 cups boiling water for at least 10 minutes.
- At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
- Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
- Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
- Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
- Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
- Strain the reserved soaking water, twice if necessary, to remove any sediment.
- Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
- Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
- Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 45.9 g, Cholesterol 3.3 mg, Fat 10.9 g, Fiber 6 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 718.8 mg, Sugar 4.8 g
POLENTA LASAGNA LOAF
Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.
Provided by Chef John
Categories Lasagna
Time 3h25m
Yield 6
Number Of Ingredients 16
Steps:
- Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
- Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
- Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
- Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
- Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
- Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
- Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
- Bake in the preheated oven until bubbly, about 1 hour.
- Remove from the oven, discard foil, and let rest for at least 15 minutes.
- Divide onto 6 plates. Garnish with parsley and serve with additional sauce.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 34.5 g, Cholesterol 89.3 mg, Fat 23.1 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 10.8 g, Sodium 1992.9 mg
POLENTA LASAGNA
Using polenta instead of pasta gives you an amazing twist on lasagna. We love the easy assembly. -Yevgeniya Farrer, Fremont, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix marinara sauce, garlic powder and herbes de Provence. Arrange half of the polenta slices in a greased 8-in. skillet. Top with half of the sauce; sprinkle with 3/4 cup cheese. Repeat layers., Cook, uncovered, over medium heat 12-14 minutes or until bubbly. Cover; cook 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 280 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1120mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
PORK RAGù OVER CREAMY POLENTA
Leftover sauce? Bring a pot of water to boil: It's pasta night.
Provided by Alison Roman
Categories Bon Appétit
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Pork:
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
- Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
- Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
- Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
- Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
- Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
- Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
- Polenta and assembly:
- Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
- Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
- Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
More about "polenta and braised pork lasagne recipes"
PORK BRAISED IN “MILK” WITH SAGE & POLENTA - MUSTARD WITH MUTTON
From mustardwithmutton.com
POLENTA LASAGNA - PLAIN CHICKEN
From plainchicken.com
POLENTA RECIPES - RACHAEL RAY IN SEASON
From rachaelraymag.com
BRAISED PORK BELLY WITH POLENTA - WHITE LIGHTS ON WEDNESDAY
From whitelightsonwednesday.com
POLENTA AND BRAISED PORK "LASAGNE" - PLAIN.RECIPES
From plain.recipes
BRAISED LAMB SHANKS ON SOFT POLENTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
BEST POLENTA LASAGNA RECIPES | THE PIONEER WOMAN | FOOD …
From foodnetwork.ca
POLENTA "LASAGNA" | ITALIAN FOOD FOREVER
From italianfoodforever.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
POLENTA LASAGNE - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
CALABRIAN POLENTA LASAGNE - EVERYDAY GOURMET
From everydaygourmet.tv
ITALIAN BRAISED PORK & POLENTA - RACHAEL RAY IN SEASON
From rachaelraymag.com
BOURBON BRAISED PORK SHOULDER OVER POLENTA WITH GRANA PADANO
From flowermag.com
BRAISED PORK SHOULDER WITH POLENTA | WILLIAMS SONOMA
From williams-sonoma.com
BRAISED LAMB SHANKS WITH GREMOLATA AND BAKED POLENTA RECIPE
From bonappetit.com
ITALIAN BRAISED PORK WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
POLENTA WITH PORK RAGù RECIPE | SIMPLY DELICIOUS
From nonnabox.com
ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA - MODERN HONEY
From modernhoney.com
HEAVENLY RAGù OF BRAISED BEEF AND POLENTA - WHAT DAD COOKED
From whatdadcooked.com
SIMPLE POLENTA LASAGNA RECIPE - A DUCK'S OVEN
From aducksoven.com
PORK CHOPS AND POLENTA - THERESCIPES.INFO
From therecipes.info
BRAISED PORK WITH CREAMY POLENTA – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
ITALIAN BRAISED PORK WITH POLENTA | NZ PORK
From pork.co.nz
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ITALIAN BRAISED PORK RAGU - A COMMUNAL TABLE
From acommunaltable.com
POLENTA LASAGNA {EASY & GLUTEN-FREE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA PORK RECIPE - BBC FOOD
From bbc.co.uk
LEFTOVER PULLED PORK RAGU WITH POLENTA - FAMILY SPICE
From familyspice.com
ITALIAN PULLED PORK AND POLENTA RECIPE - TODAY
From today.com
SLOW COOKER BRAISED PORK WITH POLENTA - BETHEBESTNANNY.COM
From bethebestnanny.com
PORK RAGù WITH POLENTA RECIPE | COOKING LIGHT
From cookinglight.com
PAN FRIED POLENTA WITH BRAISED LEEKS - LA CREMA
From lacrema.com
RECIPES/POLENTA-AND-BRAISED-PORK-LASAGNE-13074.JSON AT MASTER ...
From github.com
BRAISED LAMB SHANKS WITH POLENTA | ORSARA RECIPES
From orsararecipes.net
BRAISED PORK WITH BASIL POLENTA | GIANT EAGLE
From gianteagle.com
BRAISED KALE, SAUSAGE, AND CREAMY POLENTA RECIPE | MYRECIPES
From myrecipes.com
BRAISED PORK SHOULDER WITH PARMESAN POLENTA AND CURRANT GREMOLATA
From stsupery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love