Polenta Vegetable Lasagna

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups broth
• 3 cups water
• 1 cup coarse cornmeal
• 1 teaspoon salt
• cheese (dairy or non dairy)
• 2 teaspoons extra virgin olive oil
• 12 mushrooms
• 2 small zucchini
• 2 small yellow squash
• 2 1/2 cups pasta sauce, divided (homemade or store bought)
• 1 cup spinach, packed

Recipe

• 1 bring water and broth to a boil in a heavy pot.
• 2 slowly add the cornmeal to the boiling water in a very thin stream, stirring with a whisk.
• 3 turn down the heat to low and let the cornmeal simmer gently.
• 4 continue stirring with a long handled wooden spoon for about 25 minutes or until the spoon can stand upright in the polenta.
• 5 stir in the salt.
• 6 spread the polenta on two cookie sheets, making two 8â€?x8â€? squares.
• 7 chill the polenta for at least an hour, but longer is better.
• 8 cut each 8â€? square into four 4â€? squares.
• 9 top each square with 1 tablespoon of pasta sauce and cheese, if desired.
• 10 wash, trim and quarter the mushrooms.
• 11 wash and cut the squash into bite size pieces.
• 12 heat the olive oil in a pan.
• 13 add the mushrooms, stir and saute for 3-4 minutes.
• 14 all the squash to the pan, stir and saute for 5 minutes.
• 15 add the pasta sauce and simmer for 15 minutes, stirring occasionally.
• 16 when the squash is tender, turn off the heat and stir in the spinach.
• 17 broil the polenta on high for 5 or more minutes until cheese is brown and polenta is crispy on the edges.
• 18 put one polenta square on a plate and top it with some vegetable/tomato sauce.
• 19 put another polenta square on top of the sauce and top that with a tablespoon of vegetables.
• 20 serve immediately.