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    Polenta lasagna style with vegetable ragout

    Group 393Medium
    Group 3824 people
    T460 min


    • 375g Polenta Valsugana flour
    • 750ml water
    • 750ml milk
    • 200g celery, diced (1cm)
    • 200g carrots, diced (1cm)
    • 100g chopped onion
    • 3 bell peppers, diced (1cm) (1 red/yellow/green)
    • 200g courgette, diced (1cm)
    • 200g aubergines, diced (1cm)
    • 100g tomato puree
    • 10g thyme, chopped
    • 10g chives, chopped
    • 10g marjoram, chopped
    • 200g Grana Padano Riserva
    • 50ml extra virgin olive oil
    • 70g butter
    • Salt and pepper
    • Lettuce, to serve


    STEP 1

    Pre-heat the oven to 180°C Pour the water and milk into a pot and bring to the boil. Add a couple of pinches of salt and start adding the polenta flour, mixing with a whisk or a spatula. Cook for about 8 minutes or as indicated on the package. Transfer the polenta in between two sheets of baking parchment and use a rolling pin to flatten it down to 1cm thickness. Leave it to cool down completely Sweat the onion in a sauté pan with the olive oil. Add all the diced vegetables.

    STEP 2

    Cook for a couple of minutes then add the tomato puree. Season with salt and pepper and cook until all the liquid is absorbed. Remove from the heat and add all the chopped herbs, adjust seasoning, if necessary Grease a baking tray with melted butter and cut the polenta sheet so it fits neatly into the greased tray Top the first sheet of polenta with a spoonful of the vegetable ragout and a generous sprinkle of grated Grana Padano Riserva. Alternate the polenta, vegetable ragout until the tray is filled to the top Add the grated Grana Padano Riserva and drizzles of melted butter to the top layer. Bake for about 20 minutes and serve with fresh lettuce.