Polenta Lasagna with Vegetable Bolognese

Difficulty:

1/5

Ease of Preparation: Moderate

Time of Preparation: 1 hour

Yield: 4 servings

Ingredients:

For the Polenta:

4-½ cups water
1-cup polenta
Coarse salt
¼ cup extra virgin olive oil (60 millilitres)

For the sauce:

2 tablespoons olive oil (30 millilitres)
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 clove garlic, peeled and minced
12 ounces mixed mushrooms, chopped
1 tablespoon fresh thyme, chopped
3 tomatoes, peeled and chopped (keep the juice)
1-cup tomato juice
Salt and pepper

Method:

Preheat the oven to 350 degrees Fahrenheit

To make the polenta, bring the water to a boil in a large saucepan over a high heat. Gradually pour in the polenta in a steady stream, stirring all the while with a wooden spoon. Stirring constantly, bring the polenta to a boil and then reduce the heat to low. Cook the polenta, stirring often, until it is no longer grainy, about 30 minutes. Add the salt and a little of the olive oil and remove it from the heat.

Pour the polenta out onto parchment paper and spread it out with a spatula to form a layer 1/3-inch thick. Leave it to set and cool.

Meanwhile, heat the peanut oil in a large non-stick skillet over a medium high heat. Add the onion, carrot and celery and cook until the vegetables begin to soften, season with salt and pepper. Add the garlic and stir for a minute, add the mushrooms and the thyme and cook until the mushrooms are soft, about 3 minutes. Stir well. Then add the tomatoes, plus any juice and leave the mixture to simmer very gently for 5 minutes. If the mixture looks like it is getting too dry, add the extra tomato juice, season again with salt and pepper.

Once the polenta has set, cut it into slabs to fit the dish you will use to make your lasagna. Put a layer of vegetables on the bottom, followed by a layer of polenta. Repeat this process until all the polenta has been used (3 layers) and top the lasagna with a layer of vegetable and a sprig of thyme.

Cook the lasagna in the oven for 20 minutes or until the polenta is warmed through again.