Recipe: Polenta ‘lasagne’

June 15th 2013katie

polenta recipe

This recipe is a winner! So easy, very few ingredients, but hearty with a massive flavour ‘pow’. Corn-based polenta is lighter on the digestion than wheat lasagne, and cheese aside it’s pretty healthy. I made it for Josh and my sister, and it disappeared too fast to snap a photo – so I’ve done a little illustration instead.

[amd-zlrecipe-recipe:11]

Comments (4)

  • Anna

    June 16th 2013 at 5:25 pm

    It looks nice. I
    would have called it polenta pizza. Lasagne is a very specific type of pasta and it has nothing to do with polenta. I am Italian and I live in Italy and I suffer when I see how Italian food is misinterpreted and misquoted.

    1. Katie

      June 16th 2013 at 7:45 pm

      I apologise for the bastardised cuisine crossover (hence inverted commas around ‘lasagne’). I don’t mean it to be any way authentically Italian, just to get across that it’s a baked dish in layers, but with polenta instead of pasta sheets.

      I’m interested, do you get this solid type of readymade polenta in Italy or is it usually eaten wet?

  • Anna

    June 16th 2013 at 8:50 pm

    thanks for your reply and I am so happy you didn’t feel offended by my remark.. I was actually very surprised that you proposed a recipe with polenta. We have a packed version of polenta which is ready in 5 minutes, You just open the container and warm it up after cutting. Personally I follow an American recipe from a very old book called the Vegetarian Epicure (very precise with doses) because polenta is a bit tricky and temperamental, depending on the weather conditions, the quality of polenta and the amount of time you can devote to it . My mother- in -law makes a dish which is very similar to your recipe. Polenta is an old winter dish, mostly eaten in the Mountain regions.

    1. Katie

      June 16th 2013 at 9:10 pm

      Fascinating, thanks for that! I might look up that book. I’ve had a delicious wet polenta with mushroom ragout in a restaurant before, I’d love to try that at home. It’s a great ingredient.

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