Polenta Lasagna is forking easy to prepare!

You start by boiling 9 cups of water with a heaping teaspoon of kosher salt. You add two cups of real polenta (not THAT FORKING INSTANT) and reduce your heat to simmer and stir very often for about 45 minutes. The more you stir the creamier your polenta will come out. Cover the pot with aluminum foil for when your not stirring. No need for cream, butter or cheese this is what you want.

Pour your polenta into lightly oiled pans.

Cover with plastic wrap and let cool and harden over night.

Set your oven to 350 degrees.

Lightly oil your baking dish and by placing the polenta pan up-side down you can drop one sheet into the pan.

Here is where your forking on your own.

You can spread whatever forking toppings you like.

I added a small amount of sauce, some drained cooked spinach with onion and mixed them with one beaten egg and a cup of shredded parmesan cheese.

Added some more parmesan cheese.

Then I added another polenta sheet.

I topped this polenta sheet with provolone, fresh mozzarella, basil, fresh ground sea salt, fresh ground black pepper and some oregano.

Then I added another polenta sheet and squished it down a little and added more provolone, fresh mozzarella,  some home made sauce, heirloom tomatoes, fresh basil, fresh ground sea salt, fresh ground black pepper, and a drizzle of extra virgin olive oil.

Covered it with foil that was lightly coated with oil and baked at 350 degrees for an hour.

I whipped up a sauce to use with this and 6 cleaned up roasted red peppers and used their juice. Half cup of home made mascarpone that I had in the freezer.

I blended it up and just added,one minced garlic clove, about a teaspoon of kosher salt and a half teaspoon of Aleppo Pepper. I like the fruity and mild heat of Aleppo and think it goes well with the roasted peppers.

 

The sauce has a nice roasted red pepper taste.

 

It came out nicely flavored and seems lighter than a regular lasagna. This is a small cube I portioned them out in sizes not much bigger than my thumb. You can fill your polenta sheets with anything you like.