Friday, June 01, 2007

Polenta Lasagna with Mushrooms, Spinach, and Leeks

I'm making a big veggie-centric Shabbat lunch- Soupe Au Pistou, Butternut Squash, Salad Nicoise, and this spontaneous creation- Polenta Lasagna. It is (incidentally) gluten-free and CORE-friendly (for those of you on weight watchers). I sliced up a log of polenta very thinly and sliced ordinary button mushrooms and the white parts of a leek and sauteed them together in a bit of olive oil, then mixed up some ricotta (1 16oz tub) and eggs (2 large ) for a binder. I laid down a layer of polenta slices, then spooned over some ricotta mixture and about half of the mushroom-leeks. Then more polenta slices, more ricotta, and the other half of the mushrooms, plus about 3/4 of a cup of wilted spinach. I topped the lasagna with the remaining polenta slices and a scant dusting of parmesan cheese and baked it at 350 until the top layer looked crispy and the ricotta/egg was cooked through, because I like to avoid food-poisoning my guests.
This is my first post for weekend herb blogging, check out the rest at Kalyn's Kitchen.

7 comments:

Kalyn said...

Sounds like a very interesting variation of lasagna. I love the idea of mushrooms with polenta.

Steg (dos iz nit der šteg) said...

it was SO GOOD :-)

the chocolate lady מרת שאקאלאד said...

Welcome to herb-blogging, Hippogirl,

The whole menu looks wonderful.

Maria Helene Schlösser said...

Yes welcome. Shame that my family doesn´t like polenta. Perhaps they have to try it at least one time. :)

David said...

Mm, that looks good...

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Rick said...

what a intersting combination, is like combine night and Generic Viagra, but seriously the leek combine with the others ingredients, must have a unmistakable flavor.