Polenta Lasagna With Tomato Mushroom Sauce Recipes

POLENTA LASAGNA

Steps:

• Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.
• Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.
• Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.
• Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
• Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
• Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

BAKED POLENTA WITH WILD MUSHROOM AND TOMATO SAUCE

Steps:

• Prepare polenta and chill.
• Preheat oven to 375 degrees.
• Put tomatoes in saucepan and bring to boil. Let cook until reduced to about 2 cups.
• Heat half of oil in small skillet and add garlic. Cook briefly and add tomatoes, salt and pepper. Add hot pepper flakes.
• Thinly slice mushrooms. Heat remaining oil in skillet and add mushrooms, salt and pepper. Cook briefly, stirring, until mushrooms give up liquid. Cook until liquid evaporates. Add mushrooms to tomato sauce and simmer 3 minutes.
• Cut polenta into 1/2-inch slices. Arrange about 1/3 of slices on bottom of baking dish. Sprinkle with 1/2 mushroom and tomato sauce. Sprinkle with 1/3 of butter and 1/3 of cheese. Add second layer of polenta. Add another layer of tomato and mushroom sauce, another 1/3 of butter and another 1/3 of cheese.
• Add final layer of polenta and sprinkle with remaining butter and cheese.
• Place in oven and bake 20 minutes. Preheat broiler to high. Run dish under broiler until golden brown on top.

POLENTA WITH TOMATO AND WILD MUSHROOM SAUCE

Steps:

• Cover mushrooms with hot water and set aside.
• Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.
• Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes. Strain leftover liquid. Add some mushroom liquid if tomato mixture has become too dry.
• Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).
• When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.
• Serve polenta topped with the tomato-mushroom sauce and grated cheese.

POLENTA LASAGNA

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.

GRILLED POLENTA WITH MUSHROOM SAUCE

Steps:

• In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

EASY POLENTA WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
• Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
• Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

POLENTA LASAGNA

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.

QUICK MUSHROOM & TOMATO LASAGNA

Steps:

• Wash and slice the mushrooms. I like them sliced thickly (3-5 mm).
• put in a microwave safe cooking dish and microwave on high for 1.5 minutes. Mix and microwave for 1 minute.
• Mix the cooked mushrooms with the cottage cheese.
• In a seperate bowl, mix the tomato paste, the crushed tomatoes, the water, and the spices. The amount of water depends on the amount of water in the mushroom mixture and the amount of water necessary for cooking the lasagne sheets.
• Put a few spoonfuls of the tomato mixture on the bottom of a pan (there is no need to grease the pan).
• Layer three sheets of lasagne above the sauce.
• Place a layer of tomato sauce on the lasagne.
• Place half the mushroom mixture on the sauce.
• Layer another three sheets of lasagne.
• Place another layer of tomato sauce (leaving some for the end), the rest of the mushroom mixture, and the remaining lasagne sheets.
• On the top, place enough tomato sauce to cover the lasagne sheets (otherwise they don't cook).
• Sprinkle grated cheese on top.
• Cover with aluminium foil and cook in preheated oven. The cooking time and temperature depend on the type of lasagne sheets you use. The lasagne is ready when you can stick a fork in it. I find 15-20 mins at 200 degrees celsius is good for most lasagnes.

POLENTA LASAGNA LOAF

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.

POLENTA GRATIN WITH MUSHROOM BOLOGNESE

Steps:

• 1. To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
• 2. To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
• 3. Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese. Transfer the remaining sauce to a small saucepan and reserve.
• 4. Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.