Four Cheese Polenta Lasagna

[Guest guest]

I made something similar to this a few months ago and it was fabulous.

Make sure the polenta is firm and dry before stacking though. Otherwise,

it becomes mush.

 

* Exported from MasterCook Buster *

 

FOUR-CHEESE POLENTA LASAGNA

 

Recipe By : Paul James Home Grown Cooking, Show #156

Serving Size : 8 Preparation Time :

Categories : Cheese Italian

Baked Entrees

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***THE POLENTA***

3 3/4 cups chicken broth

1 1/2 cups cornmeal -- (for polenta)

***THE SAUCE***

3 tablespoons olive oil

1 cup onion -- chopped

3 cups canned tomatoes -- diced

1 tablespoon tomato paste

4 teaspoons fresh garlic -- minced

1/2 cup fresh basil leaves -- whole

Salt and pepper -- to taste

***THE CHEESE BLEND***

6 ounces cream cheese -- softened at room

-- temperature

1/2 cup ricotta cheese

1 egg

1 1/2 cups Parmesan cheese -- grated

1 1/2 cups Monterey jack cheese -- grated

 

Instructions for the polenta:

 

In a medium saucepan, bring chicken broth to a boil; whisk in polenta

until thick, about six to eight minutes. Transfer to a 9x12-inch

buttered baking dish or sheet pan and spread polenta with a wet rubber

spatula. Cover with plastic wrap and chill until firm for at least

three hours or overnight.

 

Preparation for the sauce:

 

Heat oil in a large saucepan. Add onions and saut‚ until soft. Add

tomatoes, tomato paste and garlic. Cook to blend. Add basil and season

with salt and pepper.

 

Preparation for the cheese blend:

 

In a medium bowl, combine cream cheese, ricotta cheese and egg. Beat

vigorously to blend. Blend in remaining cheeses, reserving some extra

for the top.

 

To complete the dish:

 

Preheat oven to 400 degrees. Cut polenta into 3x3-inch squares and

again in half horizontally, for a total of 124 squares. Arrange six

squares on the bottom of a baking dish. Drop cheese mixture over

polenta slices and spoon sauce over each. (The cheese will melt during

baking and evenly distribute.)

 

Top with reserved polenta slices, then more cheese and more sauce.

Place in oven, uncovered and cook until sauce is hot and cheese is

bubbly.

 

Notes: This dish can be assembled a day ahead and baked before your

guests arrive. Polenta is the name given to fine, golden cornmeal in

Italy, where it is made into the soft savory mass of the same name. It

differs from the familiar American cornmeal because it is ground finer,

less coarse. It is great served with a variety of fish, game and meat

dishes or just a simple tomato sauce with some saut‚ed mushrooms.

 

http://www.hgtv.com - Home Grown Cooking, Aired 6/14/99

 

Busted by RisaG, posted to mc-recipe & veg-recipe 6/15/99

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