Cheesy Polenta Lasagne With Mushrooms And Seitan Recipes

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MUSHROOM-POLENTA LASAGNA



Mushroom-Polenta Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2-ounce package dried porcini mushrooms, rinsed
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and quartered
1 pound shiitake mushrooms, stems removed, caps quartered
Kosher salt
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
1 15-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup chopped fresh parsley, plus more for topping
2 1/2 cups instant polenta
Kosher salt
1 cup grated parmesan cheese (about 4 ounces)
2 large eggs, lightly beaten
1/4 teaspoon freshly grated nutmeg
Extra-virgin olive oil, for the baking dish
3 cups grated part-skim mozzarella cheese

Steps:

  • Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
  • Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
  • Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
  • Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
  • Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
  • Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.

POLENTA LASAGNE



Polenta Lasagne image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h35m

Yield 16 to 20 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
4 cloves chopped garlic
3 (10-ounce) bags spinach, washed, any large stems removed
Gray salt and freshly ground black pepper
2 pound Italian sausage links, cooked and sliced 1/8-inch thick
2 cups fresh ricotta cheese
2 egg yolks
1/4 teaspoon freshly grated nutmeg
15 cups water
2 tablespoon sea salt, preferable gray salt
3 cups fine grind polenta
2 cups grated Parmesan
4 teaspoons roasted garlic oil, or extra-virgin olive oil
4 cups prepared marinara sauce
Polenta
Spinach/sausage mixture
1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares
1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares
1/2 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced

Steps:

  • Ricotta mixture
  • For the spinach/sausage slices:
  • Heat the oil in a large skillet over high heat. Add the garlic and saute until lightly browned. Add half the spinach into the skillet. As soon as it wilts, add the remaining spinach. Season with salt and pepper and remove from heat. Add the sausage slices to marry the flavors together. Remove from heat.;
  • In a small bowl combine the ricotta, egg yolks, and nutmeg. Set aside.;
  • In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Stir in the Parmesan and olive oil.;
  • Set aside 4 tablespoons of the marinara sauce for the top of the lasagna. In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices.
  • Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagna can be wrapped and refrigerated for up to a day.
  • Preheat the oven to 375 degrees F.
  • Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for several minutes before serving.

POLENTA LASAGNA LOAF



Polenta Lasagna Loaf image

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.

Provided by Chef John

Categories     Lasagna

Time 3h25m

Yield 6

Number Of Ingredients 16

4 cups water
1 ½ teaspoons kosher salt, or to taste
1 cup uncooked coarse-ground polenta
1 tablespoon butter
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups ricotta cheese
⅔ cup finely grated Parmigiano-Reggiano cheese
4 ounces grated mozzarella cheese
1 teaspoon kosher salt, or to taste
¼ 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

Steps:

  • Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
  • Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
  • Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
  • Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
  • Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
  • Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
  • Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
  • Bake in the preheated oven until bubbly, about 1 hour.
  • Remove from the oven, discard foil, and let rest for at least 15 minutes.
  • Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 34.5 g, Cholesterol 89.3 mg, Fat 23.1 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 10.8 g, Sodium 1992.9 mg

CHEESY POLENTA LASAGNE WITH MUSHROOMS AND SEITAN



Cheesy Polenta Lasagne with Mushrooms and Seitan image

Provided by Maggie Ruggiero

Categories     Cheese     Mushroom     Bake     Sauté     Vegetarian     Quick & Easy     Dinner     Fontina     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

For cheese sauce:
1/2 stick unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/4 pound Italian Fontina, coarsely grated (about 1 cup)
3 ounces Gruyère, coarsely grated (about 1 cup), divided
Scant 1/2 teaspoon grated nutmeg
For mushroom-seitan filling:
3 garlic cloves, thinly sliced
3 tablespoons olive oil
10 ounces cremini mushrooms, thinly sliced
8 ounces seitan (patted dry and thinly sliced)
1/2 teaspoon thyme leaves
3 tablespoons water
2 (16-to 18-ounce) logs ready-made plain polenta

Steps:

  • Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish.
  • Make cheese sauce:
  • Melt butter in a 2-to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.
  • Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in Fontina, half of Gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.
  • Make mushroom-seitan filling:
  • Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.
  • Assemble and bake lasagne:
  • Spread 1/2 cup cheese sauce in bottom of baking dish.
  • Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining Gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

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