Polenta Lasagna
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From the Campania region of Southern Italy, this traditional Polenta Lasagna recipe is as beautiful as it is delicious and captures all the charm of rustic Italian cuisine! It’s true Italian comfort food and the sauce tastes even better if it’s made in advance. The polenta can likewise be made in advance so all you have to do is assemble and bake.
Polenta Lasagna Recipe
Polenta Pasticciata con Ragu di Carne, a dish from the Campania region of southern Italy. This is a polenta casserole with a typical Italian ragu di carne. Polenta is made of coarse yellow cornmeal slowly cooked in water or stock until the desired consistency is met. While polenta is more often served soft and creamy, the polenta in this dish is cooked for 30-40 minutes and left to firm up until it is firm and can be sliced. .
Polenta isn’t very commonly known or eaten in the U.S.. It’s still mostly eaten in Italy. Polenta has been around since Roman times and was originally a peasant food. Before corn was introduced to Europe from the New World in the 16th century, polenta was made with other starchy ingredients such as millet, spelt, farro, chickpeas and chestnut flour. And though traditionally a poor man’s food, polenta is considered fine dining in the U.S. and is commonly served in more upscale restaurants.
This Polenta “Lasagna” is Italian comfort food at its finest. Beautiful in presentation and delicious to the taste!
For more traditional Italian dishes be sure to try my:
- Osso Buco
- Italian Pork Ribs
- Chicken Cacciatore
- Braciole
- Bolognese Sauce
- Beef Ragu
- Pasta alla Norma
- Chicken Marsala
- Chicken Piccata
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Polenta Lasagna
Ingredients
- For the Polenta:
- 8 cups chicken broth
- 2 cups coarsely ground yellow cornmeal
- 1 tablespoon salt
- For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 yellow onion , diced
- 1 carrot , diced
- 1 celery stalk , diced
- 2 cloves garlic , minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 1 bay leaf
- 1/2 lb ground beef
- 1/2 cup dry red wine
- 30 ounce canned petite diced tomatoes , do not drain
- salt and pepper to taste
- 1/2 lb fresh mozzarella cheese , sliced, or 2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan-Reggiano cheese
Instructions
- To make the polenta: In a large saucepan, bring the chicken stock to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, 15-20 minutes.Oil two 8-inch square baking pans and pour the polenta into them, dividing equally. Use a rubber spatula moistened with water to spread the mixture and flatten it evenly. Once it has cooled, place it in the refrigerator until firm, at least one hour. The polenta can be made a day in advance and kept in the fridge covered with plastic wrap.
- In the meantime, to make the sauce, melt the butter and olive oil in a large saucepan or Dutch over medium heat. Add the onion, carrot and celery and saute until tender, about 10 minutes. Add the garlic and cook for another minute. Add the ground beef and stir to break up any lumps. Cook for 10 minutes until the beef is browned and no pink is remaining. Add the wine and bring to a rapid boil for 2 minutes. Add the tomatoes, herbs, bay leaf, and salt and pepper to taste. Return the sauce to a boil, reduce the heat to low and let simmer, uncovered for 45 minutes until the sauce is slightly thickened.
- Preheat the oven to 400 F. Grease a large rectangle baking dish.Cut the polenta into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish. Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top and cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses.Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes before serving.
Nutrition
Originally published on The Daring Gourmet February 18, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I MAKE POLENTA IN MY MICROWAVE. ALWAYS IN A HURRY. MY FAVORITE LAZAGNA! WE ADD CRAISENS FOR A BIT OF SWEET.
Thanks for the feedback, Mary, and that’s a great idea for a touch of sweetness!
Many Italian families serve polenta on Christmas Eve. The cooked polenta is spread on a huge board and centred on the table covered with sugo (sauce) and Romano cheese. Everyone gets a fork and you all eat your way to the centre! No meat as it’s Christmas Eve. Many years ago I was invited to this meal and being Ukrainian was astounded that the 13 meatless dishes that I was used to were no where in sight. But it was delicious andI have made it often through the years. Ukrainians eat it with butter and brown sugar and it is called kulasha. Just a little trivia…
What wonderful traditions, Judy, thank you so much for sharing!
Hello, I should have commented on this dish years ago. I am from a small mining town where we are surrounded by Italians and believe me they can cook. I opened up a catering business and have used your recipe several times. Will be using it again on Tuesday. Thanks for sharing. Its a keeper.
Hi Sonya, that’s a terrific compliment indeed! Thank you so much for taking the time to leave feedback; I’m happy that your and your clients have enjoyed this dish!
I gotta try this. Growing up we loved polenta had it a few different ways but never this way . Mostly cooked it like mush ,spread out on a plate and covered it with meat sauce sprinkle Romano cheese on and enjoyed.
How far in advance can this be assembled before baking?
Hi June, this can be assembled a day ahead and then baked.
Brought to mind a story an italian gentleman told me years ago. He grew up in an Italian household during the depression. His mother made polenta often. As there was little meat, the meat was placed in the middle of the large serving platter of polenta. The rule was, you couldn’t touch the meat until you ate your way to it. Assured everyone was full when they got to the meat.
That’s a great story, Linny, thanks for sharing!
I would give this 4 stars. I don’t eat red meat so I subbed the ground beef for ground lean chicken and it was good. The polenta was way too thick and, stacked, barely fit in my casserole dish (in the larger dish, there was way too much empty space). I would probably use about half the polenta next time to make thinner layers. Also, cooking time said 40 minutes uncovered. After about 10 minutes, the top layer of cheese started burning, so I covered it with foil or it would have been completely scorched by the end of the cook time. Overall, nice flavor and would make again.
This came out so delicious that I am planning a dinner party to serve it to friends! Very yummy. thank you!
That’s wonderful, Barbara, thank you!
I made this for dinner tonight and it was delicious! I used ground turkey instead of beef, and added a layer of wilted spinach in the middle. Next time I would make a double batch of the sauce! The extra space in the 9×13 was not an issue- actually made for easier serving :) Great recipe!
Fantastic, Georgina, I’m so glad you enjoyed it and appreciate the feedback, thank you!
Delicious. My family enjoyed the presentation and flavor. Thank you
Wonderful, Tim, I’m so glad it was a family hit, thank you!
I had a snag. I made 2 8×8 polentas. If you cut this into 4 squares there will be a lot of empty space in 9×12 casserole dish, which is all I had. If I used one of the 8×8’s it would of overflowed big time with my meat sauce & cheese. So I flopped a polenta on the cutting board & sliced it in half length wise. Was going to throw this away initially but don’t. Save it & make 2 8×8 lasagna’s!
I used ricotta instead of the parmesan. Came out killer!!! Thank You Kimberly!
Perfect, Sanja! Thanks so much for the feedback and I’m thrilled you enjoyed it!
I know this is an older post..but my family absolute LOVES this lasagna. My husband actually prefers the polenta then regular noodles. The flavors are to die for. Just wanted to thank you for such an awesome recipe that makes me seem like an amazing cook :)
Wonderful, Mary, I’m so happy to hear that, thank you!
Welp, I had no lasagna noodles so I used polenta instead. Will tell you how it turns out! Crossing my fingers here!
That was a smart move in a pinch, Jamie! Remember the polenta needs to chill in the fridge to firm up. Happy cooking!
Questions… You use two 8 inch square pyrex to harden the polenta. Then do you use a 9 x 13 inch pyrex to
bake the Polenta Lasagna? Thanks a bunch!
Hi JoAnn! Yes, or whatever baking dish you have that will fit the lasagna. Keep in mind that they’re initially in one layer as they’re firming up, so they take up more room. When you assemble the lasagna they will be stacked.