Polenta Lasagna with Freezer Goodies

Polenta Lasagna with Freezer Goodies
Serves 4
A good use for your freezer veggies, tomato sauce, and pesto. Roasted veggies are great in this and/or sun-dried tomatoes with pesto. Thaw before assembling. After you bake the polenta in the oven, you need to create two 8 or 9-inch squares. I make one in a regular square pan (oiled) and the other in a square pan with removable bottom (also oiled). You could also make the second free-form on a oiled cookie sheet.
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  1. 1 1/2 cup veggie broth
  2. 1/2 tsp salt
  3. 1 1/2 cups polenta (stone-ground cornmeal)
  4. 3 cups water
  5. 2 cups marinara sauce
  6. Filling options: 2 cups roasted vegetables, 1 cup pesto, 1 cup chevre or other cheese, a handful of sun-dried tomatoes, caramelized onions.
  7. 1 cup grated Mozzarella cheese for topping
  1. Preheat oven to 350.
  2. To make polenta, bring broth and water to a boil in a medium saucepan with lid that can go in the oven too.
  3. Slowly whisk in the polenta.
  4. Lower heat to simmer and whisk polenta for four minutes, until thickened slightly.
  5. Put a lid on that pot and place in the preheated oven.
  6. Bake for 35 minutes, until polenta is cooked but still spreadable.
  7. Pour half the polenta into an oiled 8 or 9-inch square pan.
  8. Pour the other half into either a square pan with removable bottom or form into a square of the same size on an oiled cookie sheet (this will be the top layer).
  9. Let them cool a while or refrigerate if you need to assemble right away.
  10. Now preheat oven to 375.
  11. Place your lasagna toppings on the polenta in the square pan: pesto, half the marinara, chevre or other cheese, roasted veggies, sundried tomatoes--whatever you have.
  12. Flip the second polenta square on top of the first.
  13. Spread the rest of the marinara on top and sprinkle with the Mozzarella.
  14. Bake for 45 minutes.
  15. Let cool five minutes before serving.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/