Best Mushroom Polenta Lasagna Recipes

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CHICKEN, MUSHROOM, AND POLENTA LASAGNA



Chicken, Mushroom, and Polenta Lasagna image

A delicious, healthy, and easy-to-bake lasagna that substitutes polenta for pasta, topped with homemade sauce!

Provided by chickuh4u

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 2h

Yield 4

Number Of Ingredients 14

6 large tomatoes, diced
6 large tomatoes, pureed
6 cloves garlic, minced
½ cup chopped fresh basil
¼ cup chopped fresh oregano
2 tablespoons honey
salt and pepper to taste
10 cremini mushrooms (baby bellas), sliced
¼ large Vidalia onion, finely chopped
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cubed
2 (16 ounce) tubes polenta, cut into 1/4 inch thick slices
4 ounces pesto sauce
1 cup shredded Mozzarella cheese

Steps:

  • In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.
  • Meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chicken, and sauce.
  • Bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese. Return to oven, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 713.5 calories, Carbohydrate 71 g, Cholesterol 86.3 mg, Fat 28.5 g, Fiber 11 g, Protein 46.3 g, SaturatedFat 8.3 g, Sodium 1329.4 mg, Sugar 26 g

SAUSAGE AND MUSHROOM POLENTA LASAGNA



Sausage and Mushroom Polenta Lasagna image

Make and share this Sausage and Mushroom Polenta Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h3m

Yield 4-5 serving(s)

Number Of Ingredients 19

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 lb sweet Italian sausage
1 portabella mushroom, stem removed
1 small yellow onion, chopped
4 garlic cloves, chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
salt
fresh ground black pepper
1/2 cup chicken broth
1 lemon, zest of
1 lemon, juice of
2 cups ricotta cheese
1 egg
1/2 cup grated parmigiano-reggiano cheese
1/2 cup plain breadcrumbs
1 (24 ounce) package prepared polenta, cut into 21 disks about 1/4 inch thick (plain or flavored)
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 450°F.
  • Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter.
  • When the butter has melted, add the sausage, breaking it up with a wooden spoon.
  • While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
  • Chop and add to the pan as you go-the onion, garlic, and rosemary.
  • Season with red pepper flakes, salt, and pepper.
  • Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice.
  • Continue to cook over high heat until the liquids have evaporated-2 to 3 minutes.
  • While the sausage and mushrooms are cooking down in the liquid-combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl.
  • Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish.
  • If they overlap a little, that is fine (it will vary depending on what kind of dish you are using).
  • Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture.
  • Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don't make yourself crazy doing this; just mush it out over the polenta).
  • Top the ricotta with 1/3 of the sausage mixture.
  • Repeat layers 2 more times, starting with polenta and finishing with sausage mixture.
  • Sprinkle the top with mozzarella.
  • Cover the baking dish with foil; place in oven; bake for 15-18 minutes.
  • To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it.
  • Touch the knife to your fingertips and if it is hot, the lasagna is done.
  • Remove from the springform and serve.
  • *Sweet and Savory Polenta "Lasagna"-add ½ cup golden raisins and ½ cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage.
  • *Sausage, Mushroom, and Olive Polenta-add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs.
  • *Sausage, Mushroom, and Pesto Polenta-add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs.
  • *Super Mushroom Polenta-omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.

MUSHROOM-POLENTA LASAGNA



Mushroom-Polenta Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2-ounce package dried porcini mushrooms, rinsed
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and quartered
1 pound shiitake mushrooms, stems removed, caps quartered
Kosher salt
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
1 15-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup chopped fresh parsley, plus more for topping
2 1/2 cups instant polenta
Kosher salt
1 cup grated parmesan cheese (about 4 ounces)
2 large eggs, lightly beaten
1/4 teaspoon freshly grated nutmeg
Extra-virgin olive oil, for the baking dish
3 cups grated part-skim mozzarella cheese

Steps:

  • Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
  • Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
  • Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
  • Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
  • Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
  • Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.

SAUSAGE, MUSHROOM, AND PESTO POLENTA "LASAGNA"



Sausage, Mushroom, and Pesto Polenta

Categories     Bread     Mushroom     Sausage

Yield 4 servings

Number Of Ingredients 2

Add
4 tablespoons store-bought good-quality pesto

Steps:

  • Prepare just as for the master recipe, #343, adding the pesto to the ricotta cheese along with the egg, lemon zest, Parmigiano, and bread crumbs.

SAUSAGE, MUSHROOM, AND OLIVE POLENTA "LASAGNA"



Sausage, Mushroom, and Olive Polenta

Again, this dish has a totally different flavor, with only one additional ingredient.

Yield 4 servings

Number Of Ingredients 1

4 rounded tablespoons store-bought black or green olive tapenade

Steps:

  • Prepare just as for the master recipe, #343, adding the tapenade to the ricotta cheese along with the egg, lemon zest, Parmigiano, and bread crumbs.

POLENTA LASAGNA WITH TOMATO-MUSHROOM SAUCE



Polenta Lasagna with Tomato-Mushroom Sauce image

Categories     Sauce     Mushroom     Tomato

Yield serves 4 to 6

Number Of Ingredients 21

Tomato-Mushroom Sauce
4 pounds flavorful tomatoes
1 ounce dried porcini or cremini mushrooms
2 tablespoons plus 1/4 cup olive oil (preferably a high-quality, fruity olive oil)
1/2 yellow onion, finely chopped
6 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper to taste
Basic Polenta
1 cup polenta
5 cups water
1 teaspoon salt
Lasagna
2 tablespoons olive oil
1/2 cup Parmesan cheese (freshly grated, if possible)
8 ounces mozzarella cheese, grated
1/4 cup finely chopped fresh parsley
6 large fresh basil leaves, rolled like a cigar, then thinly sliced into strips
1/4 teaspoon ground nutmeg
Freshly ground black pepper to taste
2 to 4 cloves garlic
1 cup ricotta cheese

Steps:

  • To make the sauce, using a paring knife, cut a cross in the stem end of each tomato, then drop them into a pot of boiling water. When the skins begin to come loose, carefully remove the tomatoes from the water with a skimmer, allow them to cool slightly, and then peel off the skins. Chop the tomatoes very coarsely and place them in the insert of the slow cooker.
  • Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them. Add the mushrooms to the tomatoes.
  • Heat the 2 tablespoons of oil in a skillet and sauté the onion until golden brown, 7 to 10 minutes. Add the garlic and sauté for about 1 minute longer, then add the mixture to the insert. Cover, and cook on low for 6 to 8 hours, or until the sauce has thickened to your liking. Stir in the remaining olive oil and season with salt and freshly ground pepper to taste. The sauce can be made a day ahead and kept refrigerated in a covered container.
  • To make the polenta, combine the polenta, water, and salt in a clean slow cooker insert. Cover and cook on low for about 6 hours, or until the polentais creamy and the grains are tender. Stir once or twice during cooking.
  • While the polenta is cooking, prepare the lasagna.
  • To make the lasagna, oil the inside of a slow cooker insert (this is when having two slow cookers comes in handy!) and prepare and set out the other ingredients so assembly will be quick and easy.
  • In a large bowl, thoroughly combine the Parmesan, mozzarella, parsley, basil, nutmeg, and pepper using your clean hands. In a small bowl and using a garlic press, press the garlic into the ricotta cheese and mix thoroughly.
  • When the polenta is done cooking, pour half of it into the bottom of the oiled slow cooker insert, carefully smoothing it into a neat layer. Next, carefully pour 1 cup of the sauce over the polenta, trying not to disturb it. Sprinkle half of the Parmesan-mozzarella mixture over the sauce, and then drop balls of ricotta over the cheese, using all of the ricotta. Carefully spoon in the remainder of the polenta, trying not to disturb the cheese-tomato sauce layer, then top the layer of polenta with the remaining cheese.
  • Cover and cook on low for about 2 hours, or until all the cheese is melted and the casserole is hot all the way through.
  • Allow to set for about 15 minutes after turning off the slow cooker. The portions may not come out set as perfectly as they would from a regular lasagna pan, but the contents will be colorful and delicious. This is another one of those dishes that is just as good the day after!
  • Suggested Beverage
  • Anything, just as long as it is red and dry. I can think of all sorts of wines I would enjoy with this dish: California Zin, Barbera, Chianti Classico, or super Tuscan (when I can get it).

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