Recipes
Vegetable-Polenta Lasagna
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FoodConnect.com Test Kitchen
- Categories: Vegetarian
- Servings: 8 change
- Calories per serving: 186
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 186 | 9% |
| Fat 4g | 6% |
| Cholesterol 8mg | 3% |
| Sodium 1,007mg | 42% |
| Carbohydrates 31g | 9% |
Ingredients
- 1 1/2 cup cornmeal, yellow
- 1 1/4 tsp salt, table
- 1 cooking spray, 1/3 sec spray
- 1 onion, red, fresh, med, whole, 2 1/2"
- 4 cup mushrooms, fresh, pces/slices
- 1/4 tsp spice, pepper, black, ground
- 3 bell peppers, roasted * green
- 3 bell peppers, roasted * red
- 1 1/4 cup sauce, pasta, marinara, homestyle
- 4 ounce-weight cheese, mozzarella, rducd fat, shredded
Recipe Method
1. For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine 1 1/2 cups cold water, the cornmeal and 1 tsp. of the salt. Slowly add cornmeal mixture to boiling water, stirring occasionally. Cook and stir until boiling again; reduce heat to low. Cook about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm.
2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion to hot pan; cook and stir for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 tsp. salt and the
3. Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Cover; bake in a 350 F. oven for 30 minutes. Bake uncovered for 10 to 15 minutes more or until edges are bubbly.
*Note: To roast sweet peppers, quarter the peppers lengthwise; remove and discard stems, seeds and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Roast in a 450 F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes or until cool enough to handle. Using the tip of a sharp knife, loosen the edges of skins from peppers; gently and slowly pull off the skin in strips. Chop peppers. (Or substitute three 7-oz. jars or two 12-oz. jars roasted red peppers, drained and chopped.)
