Vegetable Polenta Lasagna

INGREDIENTS

• 2.5 c water
• 1.5 c cornmeal
• 1.5 c water
• 1 tsp salt
• 1 onion, thinly sliced
• 1 Tbsp EVOO
• 1 lb mushrooms, halved
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 12-oz jars roasted red sweet peppers, drained, and cut into thin strips
• 1.25 c marinara
• 1 c shredded mozzarella

PREPARATION

Make Polenta

1. In a medium saucepan bring the 2.5 c water to a boil.
2. Meanwhile, in small mixing bowl, combine cornmeal, 1.5 c water and 1 tsp salt.
3. Slowly add cornmeal mixture to boiling water, stirring constantly.
4. Cook and stir until mixture returns to boil.
5. Reduce heat to low. Cook, uncovered for 10-15 minutes, until very thick, stirring frequently.
6. Spread evenly in ungreased 13" x 9" pan. Chill 30 minutes or until firm.

Make Lasagna

1. Heat oven to 375.
2. In mondo skillet, cook onion in hot oil over medium for 3-4 minutes or until tender.
3. Add mushrooms, 1/4 tsp salt, and pepper.
4. Cook and stir about 5 minutes or until mushrooms are tender.
5. Remove from heat, stir in roasted peppers.
6. Spread marinara over chilled polenta. Top with vegetable mixture. Sprinkle with cheese.
7. Cover with foil. Bake 30 minutes.
8. Uncover, bake 10-15 minutes longer, or until edges are bubbly.

( bhg.com )

-- JMag Guthrie - 2016-04-18