Polenta lasagna

INGREDIENTS

POLENTA

-      2 Cups Coarse, Stone

       Ground Grits, divided

-      8 Cups Chicken Broth,
       divided

-      2 Tbl. Salt, divided

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SAUCE

-      1 Lb. Sweet Italian Sausage

-      2 Tbl. Olive Oil

-      1/2 Cup Red Wine

-      12 Cups Water

-      8 Roma Tomatoes

-      1/2 Green Pepper, Seeded

-      1 Red Pepper, Seeded

-      8 Cloves Garlic

-      1/2 Large Red Onion,
       Quartered

-      2 Tbl. Chopped Fresh Basil

-      1 Tbl. Chopped Fresh
        Oregano

-      2 Tsp. Black Pepper

-      1 Tbl. Sugar

-      Salt & Pepper To Taste

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TOPPING

-      1 Cup Shredded Mozzarella

-      1/2 Cup Shredded Parmesan

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COOKING INSTRUCTIONS

Serves 6-8

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Preheat Broiler. On a cookie sheet, place the green pepper, red pepper, garlic and red onion. Drizzle everything with olive oil, and sprinkle with salt. Place under broiler for 20 minutes, or until charred. Place peppers in a container or brown paper bag for 20 minutes, and then peel off skin. Set everything aside.   

In 2 large pots, place 4 cups chicken broth over medium high heat, and bring to boil. While whisking quickly, add the grits. Season with salt, and continue to stir. Lower heat to a very low simmer. Allow to simmer for 10-15 minutes, or until the grits are thick and separating from the pot. Make sure grits don't stick to bottom of pot. 

Oil two 9x13 baking dishes. When grits are ready, pour into pans, and spread out with a spatula to even. Cover and place in the refrigerator for at least one hour, or until ready to use. 

Begin cooking the Italian sausage by placing 2 Tbl. oil in a saute pan over medium high heat. When oil is hot, add sausage and begin to cook, breaking up with a wooden spoon. When browned, add the red wine, and allow to continue cooking until most of wine has evaporated. Remove from heat, and set aside. 

Heat the 12 Cups of water to boil in a large pot. Once boiling, add the tomatoes. They will begin to peel fairly quickly. This is your sign to remove them from the water, and place in an ice bath. Continue until all tomatoes are peeling. Once cooled in the ice bath, you can quickly remove and discard the skin. 

In a food processor, add the charred vegetables from earlier and the tomatoes. Process until everything is well combined - creating a sauce. Place the sauce in a large saucepan over medium heat, and add basil, oregano, black pepper, sugar and sausage. Bring to a boil, reduce heat, and allow to simmer for 1 hour, or longer if desired. Adjust seasoning as necessary! 

Combine Mozzarella and Parmesan in a bowl. 

Preheat oven to 400. 

To assemble, remove the 2 pans of polenta from the refrigerator. In a 9x13 dish, spread some of the sauce from the pan. Carefully place one layer of polenta on top of the sauce, and then cover with about half of the remaining sauce. Add about half of the Mozzarella and Parmesan mixture. Carefully add the remaining layer of polenta on top of this. Add remaining sauce, and then the remaining Mozzarella and Parmesan. 

Place in the oven, and bake for 40 minutes. Remove from oven, allow to rest for 5 minutes, and serve. 

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