Polenta And Pesto Lasagne

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Caprial2	6	Servings

INGREDIENTS

6	c	Vegetable stock
4		Cloves garlic, chopped
3		Shallots, chopped
2	T	Cayenne sauce
3	c	Finely ground cornmeal
2	T	Unsalted butter
1	t	Salt
1	t	Freshly ground black pepper
3	c	Fresh basil
4		Cloves garlic
1	c	Pine nuts or walnuts
		toasted
1	c	Freshly grated Parmesan
3/4	c	Extra virgin olive oil
2	c	Ricotta cheese
2	c	Blue cheese

INSTRUCTIONS

To prepare the polenta, butter a 9x11-inch baking pan. Heat the stock,
garlic, shallots, and cayenne sauce in a medium saucepan until it
reaches a rolling boil. While whisking, slowly add the cornmeal in a
thin stream. Cook over medium heat, stirring until very thick, about  5
minutes. Add the butter and season with salt and pepper. Pour into  the
prepared pan and set aside to cool.  To prepare the pesto, put the
basil, garlic, nuts, and Parmesan in  the bowl of a food processor and
process until the mixture is smooth.  Scrape down the sides of the bowl
and, with the machine running,  slowly add the olive oil through the
feeder tube. Puree until smooth.  Transfer the pesto to a bowl and set
aside.  To make the lasagne, preheat the oven to 350Ã¸. Run the blade
of a  knife around the edge of the polenta and loosen it from the pan.
Gently invert the pan and remove the cooled polenta. With a
long-bladed, sharp knife, cut the polenta into two equal sheets.  Place
one layer of the polenta in the baking pan. Spread half of the  pesto
on the polenta. Spread about half of the ricotta on top of the  pesto.
Sprinkle half of the blue cheese and Parmesan cheese over the  ricotta.
Place the other half of polenta on top of the cheese. Cover  with the
remaining cheese. Bake in the oven for 30 minutes, or until  the cheese
is melted and hot. Remove the lasagne from the oven and  let cool for 3
to 4 minutes. Cut into portions; transfer to  individual plates and
serve.  Converted by MC_Buster.  Per serving: 727 Calories (kcal); 56g
Total Fat; (68% calories from  fat); 24g Protein; 33g Carbohydrate;
83mg Cholesterol; 2581mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 2
1/2 Lean Meat; 1/2 Vegetable;  0 Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1011 Calories From Fat: 273 Total Fat: 31.2g Cholesterol: 78.6mg Sodium: 1806.7mg Potassium: 2115.1mg Carbohydrates: 144.3g Fiber: 20.2g Sugar: 3.9g Protein: 50.7g