INGREDIENTS

INSTRUCTIONS

POLENTA
PESTO
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 350°. 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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