Polenta Lasagna

Circle B Kitchen

Recipe Adapted from Michael Chiarello

(Serves 9)


2 cups marinara sauce

Polenta (recipe follows)

Sautéed veggies (recipe follows)

1/2 cup grated Parmesan

1/2 pound fresh mozzarella, thinly sliced

Ricotta mixture (recipe follows)

For the Veggies:

3 large kale leaves, chopped (or substitute fresh or frozen spinach)

8 oz sliced mushrooms

2 large cloves garlic

¼ tsp crushed red pepper

For the ricotta mixture:

1/3 cup fresh ricotta cheese

1 egg yolk

1/8 teaspoon freshly grated nutmeg

For the polenta:

10 cups water

1 tablespoon gray salt

2 teaspoons extra virgin olive oil

2 cups fine grind polenta

1-1/3 cups grated Parmesan cheese


For the kale:

Saute the kale in a tablespoon or two of extra virgin olive oil for about 10 minutes over medium heat. Add the mushrooms, garlic and crushed red pepper. Continue to cook another 5 minutes or so or until the mushrooms are slightly cooked. Set aside.

For the ricotta mixture:

In a small bowl combine the ricotta, egg yolk, and nutmeg. Set aside.

For the polenta:

In a large saucepan, bring the water, salt, and oil to a boil. Gradually whisk in the polenta and cook over low heat for about 20-30 minutes, stirring often, until the grains are soft. Stir in the parmesan cheese.

To assemble:

Set aside 1/3 cup of the marinara sauce for the top of the lasagne. In a 9 x 13-inch pan, layer:

3 cups of polenta

1/2 the marinara sauce

1/2 the parmesan cheese

1/2 the mozzarella slices

1/2 the kale/mushroom mixture

Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagne can be wrapped and refrigerated for up to a day.

Preheat the oven to 375°F.

Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for at least 20 minutes before serving. If cooking 2 smaller pans, bake for 35 to 45 minutes.