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
- 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.
- In a medium saucepan bring the 2.5 c water to a boil.
- Meanwhile, in small mixing bowl, combine cornmeal, 1.5 c water, and 1 tsp salt.
- Slowly add cornmeal mixture to boiling water, stirring constantly.
- Cook and stir until mixture returns to boil.
- Reduce heat to low. Cook, uncovered for 10-15 minutes, until very thick, stirring frequently.
- Spread evenly in ungreased 13″ x 9″ pan. Chill 30 minutes or until firm.
- Heat oven to 350.
- In a large skillet, brown Italian sausage. Remove to bowl with slotted spoon.
- Pour off drippings, but leave what clings for flavor.
- In the same skillet, cook onion in hot oil over medium for 3-4 minutes or until tender.
- Add mushrooms, 1/4 tsp salt, and pepper.
- Cook and stir about 5 minutes or until mushrooms are tender.
- Remove from heat. Add sausage back to skillet.
- Spread marinara over chilled polenta. Top with the vegetable-sausage mixture. Sprinkle with cheese.
- Cover with foil. Bake 30 minutes.
- Uncover, bake 10-15 minutes longer, or until edges are bubbly.