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 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.
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!
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.