We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution.
Billy Graham

Four-Cheese Polenta Lasagna

0
(0)
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 tb Olive oil
1 c Chopped onion
3 c Diced canned tomatoes
1 tb Tomato paste
4 ts 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.

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?