Preparation: 20 minutes + cooling time 1h / Cooking: about 1h / Servings: 4
In this recipe, lasagna dough is prepared with polenta cooked in broth and almond milk to which grated parmesan cheese is added at the end. After cooling, the polenta is cut into 4-inch squares. Stacked as a lasagna with our fresh tomatoes, onions, mushrooms and fresh basil sauce and of course Parmesan and mozzarella cheese. Baked 40 minutes to amalgamate all flavors. Result is absolutely delicious!
2 cups broth 2 cups almond milk, unsweetened 2 cups coarsely ground yellow cornmeal ½ cup grated Parmesan-Reggiano cheese Salt and pepper to taste
6 Italian tomatoes, cut in 2 2 garlic cloves, minced 1 medium onion, minced 200 g mushrooms, sliced
½ cup fresh minced basil leaves
3 tbsp. extra virgin olive *View product
Salt & pepper to taste
I chili pepper, optional
1 cup grated mozzarella cheese
¼ cup grated Parmesan
Extra virgin olive for drizzle *View product
For polenta crust, in a large saucepan bring milk, stock and basil to boil. When liquid comes to boil, add polenta and stir continuously with a wooden spoon or whisk until mixture thickens and starts to bubble 2-3 minutes. Reduce heat, stir in Parmesan and season with salt and pepper.
Oil a one 16-inch square baking pans and pour the polenta (you can use two 8-inch pans). Once it has cooled, place it in the refrigerator until firm, at least one hour.
Meanwhile for sauce, scoop tomato seeds out of cavities from tomato halves. Gently squeeze tomato to remove the more water. Mince fresh tomato, transfer in a bowl with the rest of salsa ingredients, mix and set aside. In a pan, heat olive with minced garlic and chili pepper over high heat for 1 minute. Add mushrooms and onions and continue cooking for 5 minutes. Add minced tomatoes, salt and pepper to taste and cook another 5 minutes. Add fresh basil and set aside. Preheat the oven to 400 F.
Preheat the oven to 400 F. Grease a large rectangle baking dish or add parchment paper. Remove polenta from refrigerator, cut into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish.
Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top. Cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses. Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling.
Let the casserole stand for 5 minutes before serving. Serve with a drizzle of olive oil and fresh basil.
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