Polenta Lasagna
 
4 cup  water
1 cup  polenta
2 Tbsp  minced fresh thyme
2 Tbsp  minced fresh basil
2 Tbsp  minced italian parsley
1 Tbsp  olive oil
3/4 lb.  mozzarella, sliced into 16 slices
1/2 cup  kalamata olives, pitted and halved
1/2 cup  roasted garlic cloves (see note below)
1 cup  cucina viansa basil pesto (or pesto recipe that follows)
4 medium  roma tomatoes, sliced (about 1/2 pound)
3 cup  tavola di viansa puttanesca pasta sauce or red pasta sauce
 
bring water to a boil in a large saucepan. slowly drizzle in polenta and 
herbs, stirring continuously. when water returns to a boil, lower heat and 
cook polenta, stirring frequently, about 15 to 20 minutes, until polenta 
loses it grittiness. preheat oven to 375:f. using 1 tablespoon olive oil, 
grease a 9x13-inch baking dish. spread 1/3 of the hot polenta on the 
bottom of the baking dish. layer half of the mozzarella slices on the 
polenta and evenly distribute the kalamata olives and roasted garlic over 
the mozzarella. spread half of the remaining polenta over the top and 
spread the basil pesto over it. spread the remaining polenta over the 
pesto and top with remaining mozzarella and the sliced tomatoes. bake for 
30 minutes to heat throughout. remove from the oven and cut into 3-inch 
squares. for an elegant presentation, serve each square on a plate covered 
with 1/4 cup heated pasta sauce (or, if you prefer, serve the pasta sauce 
drizzled over the top of the lasagna). 
 
pesto: 
 
1/2 cup  viansa extra virgin olive oil
2 Tbsp  chopped walnuts
1 Tbsp  pine nuts
1-1/2 cup  fresh basil leaves, loosely packed
2 Tbsp  minced fresh oregano leaves
2 Tbsp  minced italian parsley
3 clove  garlic
1/2 cup  freshly grated parmesan cheese
1/8 tsp  freshly ground pepper
 
combine all of the pesto ingredients in a food processor or blender and 
purie until smooth. set aside. note for roasting garlic: we use so much 
roasted garlic in viansa and cucina viansa dishes that i developed a 
speedy method of blanching and sautiing the garlic to obtain the same 
sweet, delicious results as baking the whole heads. cooked garlic cloves 
keep well in the refrigerator, so make a large batch to have roasted 
garlic available when needed. immerse peeled garlic cloves (approximately 
37 cloves for 1/2 cup) in boiling water for 3 minutes. drain and pat with 
paper towels until dry. in a small, heavy saucepan or sauti pan, cook the 
garlic cloves in 1/4 to 1/2 cup olive oil over medium-high heat for about 
7 minutes, turning continuously until golden brown. 
remove garlic cloves from oil and drain on paper towels. cool garlic 
oil and reserve for other uses such a sautiing vegetables or chicken. 
serves 12. 
 
 
 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 7478) Mirror: rec.food.recipes: Thu, Jun 3, 2004


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