I love polenta, and this is just another excuse I came up with to put it in my mouth. 😀
- one recipe prepared polenta
- 3-4 cups of tomato sauce – I made my own marinara
- 1 cup+ of cheese
This is such a simple dish – as long as you use a tomato sauce with tons of flavor it will turn out perfect. I used one can of tomato sauce and one can of diced tomatoes in my sauce because the chunky texture works well with this lasagna. I also added carrots, onion, lots of garlic, celery, fresh basil and capers to the sauce.
I’m using a mixture of hard cheese – asiago, parmesan, romano, etc. You could also do ricotta or cottage cheese.
I chilled my polenta in a rectangular container and then cut it into slices to make up the “noodles” – they were about 1/4 inch thick.
All you really have to do it layer the sauce, polenta and cheese as you would a normal lasagna. I did two layers of polenta in an 8×8 baking dish.
Once that’s done, pop it in the oven at 375 F for 25-30 minutes, and you’ve got an amazing dinner. 😀 It was gone within 24 hours of me making it. I probably ate half of it all my myself.