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Polenta Lasagna Loaf
Polenta Lasagna Loaf
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Prep Time:
35 minutes
Cook Time:
95 minutes
Total Time:
205 minutes
Turn polenta into lasagna with a twist - a beautiful, versatile dish straight from the pan or elegantly inverted on a platter by Chef John.
Ingredients:
  • 4 cups water
  • 1.5 teaspoons kosher salt, or to taste
  • 1 cup uncooked coarse-ground polenta
  • 1 tablespoon butter
  • 0.5 cup finely grated Parmigiano-Reggiano cheese
  • 1.5 cups ricotta cheese
  • 0.667 cup finely grated Parmigiano-Reggiano cheese
  • 4 ounces grated mozzarella cheese
  • 1 teaspoon kosher salt, or to taste
  • 0.25 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1 large egg, beaten
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon olive oil
  • 3 cups hot prepared meat sauce, or more to taste
  • 1 tablespoon chopped Italian parsley, or to taste
Instructions:
  • Collect all the delicious ingredients.
  • In a pot, bring water and salt to a boil. Whisk in polenta and continue whisking until thickened, approximately 1 minute.
  • Lower the heat to medium-low and continue to simmer, stirring frequently, until the polenta is soft and smooth, about 25 to 40 minutes.
  • Take the polenta off the stove and swiftly stir in the butter and Parmigiano-Reggiano cheese.
  • Spread the cooked polenta onto a silicone baking liner, oiled foil, or parchment paper in an even layer, shaping it into an 8x13-inch rectangle. Smooth the top with plastic wrap and press gently with a baking sheet to flatten it.
  • Transfer the silicone liner with the polenta to the baking sheet and chill in the refrigerator until firm, approximately 1 hour.
  • Take the polenta out of the refrigerator and slice it into 8-inch long strips from edge to edge.
  • Combine ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl, stirring until fully mixed.
  • Preheat the oven to 375 degrees F (190 degrees C) and grease a loaf pan with 1 tablespoon of oil. Place a strip of polenta in the prepared pan, spread 1/3 of the filling evenly on top, and finish with about 1 cup of hot meat sauce.
  • Layer polenta, filling, and sauce twice more. Add the final piece of polenta on top, then lightly shake the pan to settle the contents. Set the loaf pan on a baking sheet to prevent spills. Loosely cover the pan with foil, ensuring it doesn't touch the polenta.
  • Bake in the preheated oven for about 1 hour until bubbly. Remove foil, and let it rest for at least 15 minutes before serving.
  • Divide the dish onto 6 plates, then elegantly sprinkle with fresh parsley and serve with extra sauce on the side.

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