A while back I blogged about the Uplifted Polenta Lasagne my husband made. Well, recently I decided to create another version of it based on the ingredients I had available. The result was spectacular and deeply satisfying.
First, make the firm polenta:
1 1/2 cups corn meal (sold as ‘polenta’ here, sold as ‘instant polenta’ in many other places)
5 cups water
1 1/2 tsp salt
Bring salted water to a boil and whisk in the cornmeal. Turn the heat down slightly and whisk for about five minutes, until the polenta thickens. Pour out onto a large, lightly oiled jelly roll pan and spread evenly. Allow to cool for at least 30 minutes.
While the polenta is cooling, make the tomato sauce:
2 cloves garlic
2 Tbs olive oil
2 smallish carrots, grated
1 Tbs paprika
1 can chopped tomato (I would have used fresh if I’d had any)
handful fresh basil
salt and pepper to taste
Saute the garlic in oil until fragrant. Drop in carrots and paprika and cook for a minute or two longer. Add tomato, basil, salt and pepper and simmer for 15 minutes.
While the tomato sauce is simmering:
Preheat the oven to 190ºC (375ºF).
Slice a medium-large zucchini into 3 mm thick rounds.
Grate 1 1/2 cups edam cheese.
When all the components are ready, oil a 23×33 cm (9×13-inch) baking pan. Cut polenta into about 24 squares. Layer polenta squares, tomato sauce, and zucchini rounds in sideways ‘stacks’ to fill the pan. Pour over the remaining tomato sauce and top with cheese. Bake for 30 minutes.