Four-cheese Polenta Lasagna

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	American	Garden2	8	Servings

INGREDIENTS

		=== POLENTA ===
3 3/4	c	Chicken broth
1 1/2	c	Cornmeal, for polenta
		=== SAUCE ===
3	T	Olive oil
1	c	Chopped onion
3	c	Diced canned tomatoes
1	T	Tomato paste
4	t	Minced fresh garlic
1/2	c	Fresh basil leaves, whole
		Salt and pepper, to taste
		=== CHEESE BLEND ===
6	oz	Cream cheese, softened at
		Room temperature
1/2	c	Ricotta cheese
1		Egg
1 1/2	c	Grated Parmesan cheese
1 1/2	c	Grated Monterey jack cheese

INSTRUCTIONS

Preparation for the polenta: In a medium saucepan, bring chicken  broth
to a boil; whisk in polenta until thick, about six to eight  minutes.
Transfer to a 9- by 12-inch buttered baking dish or sheet  pan and
spread polenta with a wet rubber spatula. Cover with plastic  wrap and
chill until firm for at least three hours or overnight.  Preparation
for the sauce: Heat oil in a large saucepan. Add onions  and saute
until soft. Add tomatoes, tomato paste and garlic. Cook to  blend. Add
basil and season with salt and pepper. Preparation for the  cheese
blend: In a medium bowl, combine cream cheese, ricotta cheese  and egg.
Beat vigorously to blend. Blend in remaining cheeses,  reserving some
extra for the top. To complete the dish: Preheat oven  to 400 degrees.
Cut polenta into 3- by 3-inch squares and again in  half horizontally,
for a total of 12 squares. Arrange six squares on  the bottom of a
baking dish. Drop cheese mixture over polenta slices  and spoon sauce
over each. (The cheese will melt during baking and  evenly distribute.)
Top with reserved polenta slices, then more  cheese and more sauce.
Place in oven, uncovered and cook until sauce  is hot and cheese is
bubbly. Serves 8.  Comments: This dish can be assembled a day ahead and
baked before your  guests arrive Polenta is the name given to fine,
golden cornmeal in  Italy, where it is made into the soft savory mass
of the same name.  It differs from the familiar American cornmeal
because it is ground  finer, less coarse. It is great served with a
variety of fish, game  and meat dishes or just a simple tomato sauce
with some sauted  mushrooms.  Recipe Source: Home & Garden TV -- Home
Grown Cooking - Episode 156  Formatted for MasterCook by Nancy Berry -
cwbj78a@prodigy.com  Converted by MM_Buster v2.0l.

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