Mushroom-Polenta Lasagna
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 tbsps
Extra-Virgin Olive Oil1 small
Onion (chopped)2 cloves
Garlic (minced)1 tsp
Red Pepper Flake3 tbsps
Tomato Paste2 large
Egg (lightly beaten)1 tsp
Nutmeg (freshly grated)Directions:
1
Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes
2
Drain, reserving 2 cups of the soaking liquid
3
Roughly chop the porcini
4
Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat
5
Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes
6
Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl
7
Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms
8
Transfer to the bowl and add 1/2 teaspoon salt
9
Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet
10
Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes
11
Stir in the garlic and red pepper flakes
12
Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes
13
Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt
14
Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes
15
Remove from the heat and stir in the parsley; season with salt
16
Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl
17
Meanwhile, bring 3 cups water to a boil in a separate large saucepan
18
Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water
19
Cover the bowl tightly with foil and set over the saucepan of boiling water
20
Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes
21
Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg
22
Preheat the oven to 350 degrees F
23
Lightly brush a 3-quart baking dish with olive oil
24
Spread one-third of the polenta in the dish and top with half of the mushroom sauce
25
Sprinkle with 1 cup mozzarella
26
Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta
27
(If the polenta gets too thick, whisk in a little hot water
28
) Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour
29
Turn on the broiler
30
Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes
31
Sprinkle with parsley
32
Let stand 15 minutes before serving
33
Photograph by Con Poulos