posted by RisaG 01-22-99 6:17 PM
Polenta and Pesto "Lasagna"
Recipe By : www.caprials.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Polenta:
6 cups vegetable stock
4 cloves garlic -- chopped
3 shallots -- chopped
2 tbsp cayenne pepper sauce -- or less
3 cups yellow cornmeal
2 tbsp unsalted butter -- * low fat is fine
1 tsp salt
1 tsp freshly ground black pepper
Pesto:
3 cups fresh basil leaves
4 cloves garlic
1 cup pine nuts -- or walnuts, toasted
1 cup parmesan cheese -- freshly grated
3/4 cup extra-virgin olive oil
2 cups ricotta cheese -- **
1 cup blue cheese -- crumbled ***
1 cup Parmesan cheese -- freshly grated
To prepare the polenta, butter a 9x11 inch baking pan. Heat the stock, garlic, shallots and cayenne sauce in a medium saucepan until it reaches a rolling boil. While whisking, slowly add the cornmeal in a thin stream. Cook over medium heat,stirring until very thick, about 5 minutes. Add the butter and season with salt and pepper. Pour into the prepared pan and set aside to cool.
To prepare pesto, put the basil, garlic, nuts, and parmesan in the bowl of a food processor and process until the mixture is smooth. Scrape down the bowl and, with machine running, slowly add the olive oil through the feed tube. Puree until smooth. Transfer the pesto to a bowl and set aside.
To make the lasagne, preheat the oven to 350°F. Run the blade of a knife around the edge of the polenta and loosen it from the pan. Gently invert the pan and remove the cooled polenta. With a long-bladed, sharp knife, cut the polenta into two equal sheets. Place one layer of the polenta in the baking pan. Spread half of the pesto sauce on the polenta. Spread about half the ricotta cheese on top of the pesto layer. Sprinkle half of the crumbled blue cheese and Parmesan cheese over the ricotta. Place the other half of the polenta on top of the cheese. Cover with the remaining cheese.
Bake in the oven for 30 minutes, or until the chese is melted and hot. Remove the lasagne from the oven and let cool for 3-4 minutes. Cut into portions: transfer to individual plates and serve.