Polenta Lasagna with Italian Sausage

Most people think of lasagna as being made with noodles.  This is a variation made with polenta.  What makes it a lasagna is the layers of flavor.  Here, the layers are polenta, sauce, mushrooms/Italian sausage and cheese.  This is very hearty and works well with a salad.


Polenta Lasagna with Italian Sausage

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Nutrition per portion

  • 2.5 c water
  • 1.5 c cronmeal
  • 1.5 c water
  • 1 tsp salt
  • 1 lb bulk Italian sausage (hot, mild, or sweet, your preference) or links, with casings removed
  • 1 onion, cut in half and sliced thinly into strings
  • 1 lb mushrooms, halved
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1.25 c marinara
  • 1 c shredded mozzarella cheese

Make polenta base.

  1. In a medium saucepan bring the 2.5 c water to a boil.
  2. Meanwhile, in small mixing bowl, combine cornmeal, 1.5 c water, and 1 tsp salt.
  3. Slowly add cornmeal mixture to boiling water, stirring constantly.
  4. Cook and stir until mixture returns to boil.
  5. Reduce heat to low. Cook, uncovered for 10-15 minutes, until very thick, stirring frequently.
  6. Spread evenly in ungreased 13″ x 9″ pan. Chill 30 minutes or until firm.

Make lasagna.

  1. Heat oven to 350.
  2. In a large skillet, brown Italian sausage.  Remove to bowl with slotted spoon.
  3. Pour off drippings, but leave what clings for flavor.
  4. In the same skillet, cook onion in hot oil over medium for 3-4 minutes or until tender.
  5. Add mushrooms, 1/4 tsp salt, and pepper.
  6. Cook and stir about 5 minutes or until mushrooms are tender.
  7. Remove from heat.  Add sausage back to skillet.
  8. Spread marinara over chilled polenta. Top with the vegetable-sausage mixture. Sprinkle with cheese.
  9. Cover with foil. Bake 30 minutes.
  10. Uncover, bake 10-15 minutes longer, or until edges are bubbly.

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