Uplifted Polenta Lasagne

2017-02-11-18-05-05-smLet me start by saying I had nothing to do with this meal, aside from growing the raw ingredients and making the feta and parmesan cheese. I was off doing other things while my husband cooked this. I didn’t even do the dishes afterwards–the kids washed.

Do I have the best family, or what?

This incredible dish is actually quite simple. My husband started by making firm polenta (flavoured with parmesan cheese, rosemary, salt and pepper) and allowing it to cool in an oiled jelly roll pan. When the polenta was firm, he cut it into squares, and layered the squares at an angle in an oiled lasagne pan with slabs of raw zucchini, slices of tomato, salt and pepper, and a mix of feta and grated edam cheese. He sprinkled fresh basil, chopped garlic, and diced tomato on top, and baked it at 220°C (on fan bake) for about 20 minutes. The result was rich, juicy and flavourful.

My contribution to the dinner was a simple salad of thinly sliced cucumbers tossed with salt, red wine vinegar, olive oil, and chopped fresh fennel leaves–a perfect accompaniment.

Summer cooking just doesn’t get better than this.

2 thoughts on “Uplifted Polenta Lasagne

  1. Pingback: 50 Ways to Eat Zucchini | Robinne Weiss

  2. Pingback: Uplifted Polenta Lasagne, Take 2 | Robinne Weiss

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