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Polenta Lasagna With Escarole And Cheese

An italian recipe for Polenta Lasagna With Escarole And Cheese, made with Yellow Cornmeal, Water, Salt Prepared Polenta, Olive Oil, and Onion. It takes about 50 min and serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 3 3/4 cup
• 1 tsp
• 1 tbsp
• 1
• 4 tsp
• 1/2 cup
• 3/4 lb
• 24 oz
• 1/4 cup
• 1 tbsp
• 2 1/2 oz
• 6 oz
• 1
• 8 oz
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   The idea: Slice prepared and chilled polenta into "lasagna noodles" and bake with a tomato sauce, escarole, and hazelnut filling and three cheeses.

2. 2

   Bring water, cornmeal and salt to boil in a heavy large saucepan, whisking constantly.

3. 3

   Reduce heat to medium-low; whisk until mixture is very thick, about 5 minutes.

4. 4

   Transfer to loaf pan and smooth the top.

5. 5

   Cover; chill until firm (at least 3 hours or overnight).

6. 6

   TIP - whisking makes it creamy.

7. 7

   Filling...

8. 8

   Heat oil in large skillet.

9. 9

   Saute over medium heat, the onion, garlic, and bell peppers; about 5 minutes; add more oil to keep this mixture moist.

10. 10

    Season with salt and pepper.

11. 11

    Add escarole and saute to wilt (2 to 3 minutes); to longer.

12. 12

    Push the saute to the edge of the pan, making a well; add the tomatoes, nuts, herbs and pepper.

13. 13

    Reduce the heat.

14. 14

    Do NOT stir to combine; not yet.

15. 15

    Remove polenta loaf from the pan and slice into long strips resembling lasagna noodles.

16. 16

    If using chub, cut first four slices to square up the chub, then cut the rest.

17. 17

    Set oven to 400F/200C degrees. Spray a 15 x 9 x 2 inch cake or ovenproof pan.

18. 18

    Spread about 1/2 cup of the tomato mixture from the center of the skillet in the pan.

19. 19

    Now stir the tomato and vegetable mixtures to combine.

20. 20

    Layer 5 noodles in the pan. Top with half the sauce. Dab with half the ricotta.

21. 21

    Repeat; top with 5 noodles and the mozzarella.

22. 22

    Sprinkle a little parmesan on top (optional).

23. 23

    Bake 35 to 40 minutes uncovered.

24. 24

    Remove from the oven.

25. 25

    Let stand before cutting.

26. 26

    Serve with a simple salad; recommend a low-fat Caesar.