Baked Polenta Lasagna

My new year's resolution is to play with my food more often. I need to add more variety and learn to make additional foods a part of my routine. Polenta/Corn Meal is one of the ingredients I wish to integrate into my diet more.

I used Bob's Red Mill Gluten Free Polenta/Corn Grits as the base of my dishes...both in harmony with one another. Look for my next rendition of this recipe to be a compilation of the two...I will integrate the sauce into the polenta layers to create a more traditional lasagna conversion.

Ingredients:

• 2 Cups of Gluten Free Polenta/Corn Grits
• 6 Cups of Water
• Cheese (2 cups - I used grated Low-Fat Italian Blend)
• Gluten Free Marinara Sauce
• Ground meat (about 1/2 pound)
• 1/2 Onion - diced
• 2-4 Garlic cloves- minced

OPTIONS: Muffin liners (mini-dish option), aluminum foil, and oil

Instructions:

• Bring the water to a boil in a soup pot
• Add the polenta, reduce heat, and cover
• Stir the polenta from time-to-time to ensure even cooking and make sure it does not stick to the pot
• While polenta is cooking, dice the onion, mince the garlic, and combine with the ground meat and sautee.
• When water is absorbed, spray an 8x14 baking dish with olive oil and add half of the polenta  
• Layer the meat and aromatics mixture on top of the polenta base and top with the remaining polenta
• Bake at 350 for 20 minutes
• Cover with foil of you wish a soft texture...leave exposed if you wish a slightly stiff exterior to form on top
• Serve with gluten free marinara sauce (or sauce of choice) and a vegetable or salad

NEXT TIME...watch for the recipes...they are coming!

• I will add marinara sauce to the middle layer...look for that recipe to come. It will add more depth of flavor.  
• I will top with basil as a garnish and flavor enhancer