2 Reviews

Nice comfort food. I made the basic version. Scaled lemon juice down to 2 tbs, I think more would be too much.

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rosslare September 18, 2015

This was so good. I doubled it and put it in a 10 inch springform. I used the pesto in the ricotta. I slightly overlapped the polenta at the bottom of the pan and then let it cool for a bit when I took it out of the oven, then I turned it out onto a plate upside down and it was beautiful. so so so good. May have to buy Rachel Ray's cookbook bc it was terrific! Served with a green salad.

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amylouisecox November 04, 2006
Sausage and Mushroom Polenta Lasagna