Polenta Lasagna

  • 2 2/3 cups cornmeal
  • 5 1/3 cups vegetable stock
  • 1 lb ricotta
  • ½ lb mozzarella, shredded
  • 3 TB heavy cream
  • 1 cup crushed tomatoes
  • 1 small onion, chopped
  • ½ lb grated parmesan
  • ¼ cup basil pesto
  • 2 TB minced garlic
  • 10 oz fresh spinach, chopped
  • 1 egg, beaten
  • 1 TB balsamic vinegar
  • 2 tsp fresh basil
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp black pepper

Another cafe favorite!

Bring stock to a boil in a large saucepan. Stir in the cornmeal, stir vigorously and continuously until thick and porridge-like. Spread out on a parchment lined, rimmed baking sheet and let cool.

In a large bowl, combine ricotta, dried herbs, pesto, egg, parmesan, salt and pepper. Set aside. Saute the onion and garlic until softened and barely browned. Add spinach, toss to wilt. Add the balsamic vinegar, remove from heat, allow to cool to room temperature.  Cut the polenta into 2 rectangles the shape/size of your baking dish. Layer half of tomatoes, one polenta layer, half of ricotta mixture, half of onion-spinach mixture, and half of the mozzarella.  Repeat for 2 layers.  Bake in a 350°F oven until bubbly and golden brown, about ½ hour. Cover with foil if top is browning too quickly.