Main dishes
Polenta Lasagna
Preparation
10 min
Cooking time
75 min
Portions
6
Plan for a 30-minute cooling time for the cooked polenta. You can also prepare any type of polenta the day before for future use. Cooked polenta can be kept in the fridge for up to 5 days. Varieties of express polenta are also readily available in most grocery stores.
Ingredients
For the polenta
For the stuffing
Preparation
For the polenta
- Bring the water and salt to a boil.
- Sprinkle in the polenta while stirring constantly with a whisk.
- Lower the heat and simmer for about 45 minutes, stirring regularly, until the polenta is thick and smooth.
- Add the butter and stir to incorporate.
- Spread the cooked polenta onto a 13" × 18" inch baking sheet lined with parchment paper, creating a single, even layer of about 1 cm (½ inch).
- Let the polenta cool completely, about 30 minutes at room temperature.
For the stuffing
- In a large pan, warm the olive oil over medium heat.
- Sauté the onion, garlic, celery, carrot, and sweet pepper until soft.
- Add the sausage and ground veal. Cook for 5 minutes, crumbling the meat with a spoon.
- Pour in the white wine and leave to reduce for 2 minutes.
- Add the tomato basil sauce and, if desired, the chili flakes. Salt and pepper to taste.
- Simmer gently for 15 minutes. Set aside.
Assembly
- Preheat the oven to 300 °F.
- Cut the even layer of cooled polenta in half.
- In a baking dish of 9 ′′ x 13 ′′, place a layer of polenta and add a layer of stuffing. Add the Taleggio slices. Cover with the second layer of polenta.
- Sprinkle the top with the grated Parmesan and bake for 30 minutes.
- Finish cooking under the broiler for 5 minutes to get a nice golden top. Serve hot. Buon appetito!
