Polenta Vegetable Lasagna
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
directions
- Bring water and broth to a boil in a heavy pot.
- Slowly add the cornmeal to the boiling water in a very thin stream, stirring with a whisk.
- Turn down the heat to low and let the cornmeal simmer gently.
- Continue stirring with a long handled wooden spoon for about 25 minutes or until the spoon can stand upright in the polenta.
- Stir in the salt.
- Spread the polenta on two cookie sheets, making two 8”x8” squares.
- Chill the polenta for at least an hour, but longer is better.
- Cut each 8” square into four 4” squares.
- Top each square with 1 tablespoon of pasta sauce and cheese, if desired.
- Wash, trim and quarter the mushrooms.
- Wash and cut the squash into bite size pieces.
- Heat the olive oil in a pan.
- Add the mushrooms, stir and saute for 3-4 minutes.
- All the squash to the pan, stir and saute for 5 minutes.
- Add the pasta sauce and simmer for 15 minutes, stirring occasionally.
- When the squash is tender, turn off the heat and stir in the spinach.
- Broil the polenta on high for 5 or more minutes until cheese is brown and polenta is crispy on the edges.
- Put one polenta square on a plate and top it with some vegetable/tomato sauce.
- Put another polenta square on top of the sauce and top that with a tablespoon of vegetables.
- Serve immediately.
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RECIPE SUBMITTED BY
annh53182
Union Grove, 89