Polenta Lasagne with Roasted Vegetables and Blue Cheese | CUESA

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Polenta Lasagne with Roasted Vegetables and Blue Cheese

Source:

Amy Fothergill, The Family Chef

This recipe was demonstrated for CUESA’s Market to Table program on August 29, 2015. Adapted from The Warm Kitchen.
    
Makes 6 to 8 servings

INGREDIENTS

Roasted Vegetables

4 cups assorted chopped vegetables, bite-size (onion, pepper, zucchini, broccoli, cauliflower, cherry tomatoes, eggplant, and/or sweet potato, for example)
1 to 2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper
Dried herbs such as thyme, rosemary, basil, and oregano

Polenta
2 teaspoons sea salt or kosher salt
1½ cups polenta
½ cup grated hard Italian cheese (like Parmesan or Achadinha Capricious)
2 tablespoons unsalted butter or olive oil
Rounded ½ teaspoon ground pepper
A few pinches of crushed red pepper flakes

8 ounces crumbled blue cheese (like Gorgonzola or Pt. Reyes Farmstead Blue)
2 to 3 thinly sliced tomatoes, patted dry
A few basil leaves, torn
A few pinches of salt
¼ cup grated hard Italian cheese (like Parmesan or Achadinha Capricious)

PREPARATION

Make the veggies: Pre-heat the oven to 375°F. Place the veggies in a bowl with the oil, garlic, and seasonings. Toss. Place in a roasting pan and bake about 15 to 20 minutes or until softened, stirring once. Cool slightly.

Make the polenta: Bring 4½ cups water to a boil in a medium to large pot. Add the salt. While the water is boiling, slowly add the polenta in a steady stream, whisking constantly. Lower the heat. Add the cheese, butter or oil, and seasonings. Simmer until thickened, whisking occasionally. If it’s bubbling, lower the heat; the polenta will be very hot and can burn you. Continue to cook for about 15 to 20 minutes or until thick and pulling away from the sides. Taste for seasoning. If the polenta tastes flat, add more salt, pepper, crushed red pepper, or Parmesan cheese.

Pour half of the polenta into a greased baking pan, no larger than 13 x 9 inches, and even it out with a spatula. Top with the roasted vegetables and half of the gorgonzola or bleu cheese. Spread the remaining polenta on top. Top with the tomato slices and basil pieces, and sprinkle the salt on top. Bake at 375°F for 25 minutes. Add the rest of the cheese. Bake an additional 5 to 10 minutes. Let rest for 5 minutes or more before cutting.

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