Description

My version of Polenta Lasagna, is a hearty dish made with a thick delicious tomato gravy, ground beef Italian sausage, creamy Ricotta/Mozzarella, Romano Reggiano and Parmigiano Reggiano. All layered and Baked to perfection.

Ingredients

Hard Polenta: (Make this the day before) 8 cups chicken broth 2 cups cornmeal (stone ground) 1 tablespoon Kosher salt Filling: 16 ounces (2 cups) Ricotta 2 Extra Large Eggs ½ cup Romano 2 cups Mozzarella ½ teaspoon Salt ½ teaspoon pepper 2 teaspoons Italian Seasoning Gravy/Tomato Sauce: 4 cups (32 ounces) of your favorite tomato sauce 1 lbs. 85/15 ground beef 1 lbs. sweet/hot Italian sausage 1 small onion, finely chopped 1 celery stick, finely chopped 1 carrot stick, finely chopped 2 tablespoons Extra Virgin Olive Oil

Instructions

Polenta: (make the previous day) In a large sauce pan bring the chicken broth to a boil, add salt. Reduce heat source to medium and slowly add the cornmeal the broth whisking constantly. When all the cornmeal is incorporated reduce heat to a simmer and continue whisk until the mixture is thick, 20-30 minutes. Lightly grease the bottom and sides of a half sheet pan. Transfer polenta to half sheet pan and spread evenly. Filling: In a large bowl mix ingredients together and set aside. Gravy/Tomato Sauce: In a large skillet brown sausage on all sides and cook through. Once sausage is cool enough to touch half inch rounds and set aside. In a large skillet add olive oil, onion, celery and carrot and sauté for on medium low heat for 4-5 minutes. Increase heat source to medium, add ground beef and sauté till browned. Add browned beef to gravy and let simmer for 15 minutes. Assembly: Add enough gray to lightly coat to bottom of an 9x12 baking pan. Arrange the first layer of polenta, then spread the filling on top of the polenta. Spoon 1 ½ - 2 cups of the gray over the filling mixture, add sliced sausage, then cover with Mozzarella. Add the next layer of polenta, spread the remaining gravy over the top, top sauce with Mozzarella and parmigiana. Bake on a 375-degree oven for 40-45 minutes or until cheese is melted and gravy is bubbling. Let cool for 10-15 minutes.

Serves

Polenta Lasagna