Baked Polenta Lasagna

Baked Polenta Lasagna

This baked polenta lasagna is an easy-to-make rendition of the traditional recipe, yet still holds true to the original in that it requires traditional ingredients, such as fresh tomato sauce, Parmesan cheese and creamy mozzarella di bufala.

Baked Polenta Lasagna

While living in Italy I learned the art of creating delicious, impromptu recipes without specific recipe planning or a ton of ingredients. Sometimes, simple is best-meaning only a few fresh ingredients is all you need to create a delicious dish full of flavour!

Most of my inspiration for recipes comes out of sheer necessity (i.e., the need to consume pantry and fridge items on the brink of expiration!). On this particular day I had leftover homemade tomato sauce, two pieces of mozzarella di bufala in the fridge and half a package of instant cornmeal in the pantry.

Baked Polenta Lasagna

This is a simple recipe to follow and is much less daunting, and not to mention less time-consuming than preparing traditional lasagna. Simply combine all the ingredients in one pot, stir to combine then bake!

Baked Polenta Lasagna

When served piping hot, this baked polenta lasagna has a creamy and soft texture, similar to traditionally cooked polenta. On the other hand, the longer it sits the more it will firm up. It’s just as delicious the following day and lends well to a baby-led weaning diet as you can chop the pieces into tiny, bite-size cubes for your little ones.

Baked Polenta Lasagna

Baked Polenta Lasagna

2014-09-06
: 4-6
: 10 min
: 25 min

This baked polenta lasagna is an easy-to-make rendition of the traditional recipe, yet still holds true to the original in that it requires traditional ingredients, such as fresh tomato sauce, Parmesan cheese and creamy mozzarella di bufala. While living in Italy I learned the art of creating delicious, impromptu recipes without specific recipe planning or …

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Baked Polenta Lasagna
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Ingredients
    2 cups water
  • 2 cups vegetable broth
  • 1 1/2 cups instant cornmeal
  • 2 cups tomato sauce (plus more for garnish, if desired)
  • 1/2 cup grated Parmesan cheese
  • 2 pieces mozzarella di bufala, diced (or 1 cup plus 1/2 cup grated mozzarella cheese, divided)
  • 2 tbs. extra virgin olive oil
  • salt and pepper to taste
Directions

Preheat oven to 350 degrees.
Finely diced and slice the mozzarella and set aside with the sauce.

Baked Polenta Lasagna

Prepare the polenta according to package instructions or follow THIS recipe.
*The important thing to remember when preparing polenta is to continuously whisk the polenta in the liquid to avoid clumping!

Once the polenta is cooked, reduce the heat to low. Quickly add the tomato sauce, mozzarella, and olive oil into the pan and continue to whisk until thoroughly combined. Add salt and pepper to taste.

Baked Polenta Lasagna

Pour the hot polenta into an 8 x 8 inch baking pan (size may vary) and smooth the top with a spatula. Top with the thinly sliced mozzarella di bufala or cover with more grated mozzarella cheese.

Baked Polenta Lasagna

Cook for 25-30 minutes or until the top is slightly firm to the touch and the sides are bubbling. Once cooked, place on the top rack in the oven and broil on high heat for 2-3 minutes until the top layer of cheese is browned and bubbling.

Baked Polenta Lasagna

Remove from the oven and let cool for at least 5 minutes before serving. Garnish on a bed of marinara sauce and add freshly chopped basil and a sprinkle of Parmesan cheese.

Store in the fridge for 2-3 days in an air tight container.

Baked Polenta Lasagna

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