Polenta lasagna

Ingredients

Directions

In large saucepan, bring water and salt to boil over high heat; gradually pour in cornmeal, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes or until smooth and thickened enough to mound on spoon. Transfer to greased 13- x 9-inch baking dish; smooth top and set aside to set. (Recipe can be prepared to this point and refrigerated, covered, for up to 2 days.) Meanwhile, in large heavy saucepan or Dutch oven, heat half of the oil over high heat; cook beef, stirring, for 5 minutes or until no longer pink.

Remove and set aside. Drain off fat in pan. Reduce heat to medium and add remaining oil; cook onions, garlic,mushrooms and red pepper until softened,about 5 minutes. Add tomatoes, crushing lightly with fork. Stir in tomato sauce, meat and hot pepper flakes; bring to boil. Reduce heat and simmer, uncovered, until thickened, about 55 minutes. Add parsley; season with salt and pepper to taste. (Sauce can be cooled, covered and refrigerated for up to 2 days, or frozen for up to 2 months. Thaw before continuing.)

Meanwhile, rinse spinach; shake off excess water. With just the water clinging to leaves, cook spinach for 4 minutes. Drain and squeeze out as much moisture as possible; chop and set aside. Turn polenta out onto chopping board; with long knife, cut horizontally into 2 layers. (Don't worry if polenta breaks.) Spread about 1 cup of the sauce in same baking dish; cover with 1 layer of the polenta. Add half of the spinach, sauce and cheese. Repeat with remaining polenta, spinach, sauce and cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 months. Thaw before continuing.) Bake in 375F oven for about 50 minutes or until crusty and bubbling. Makes 8 to 10 servings.

Recipe by: Canadian Living "One-Dish Meals" Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@...> on Jan 3, 1998