Polenta Lasagna
4 cups water 1 cup polenta 2 tablespoons minced fresh
thyme 2 tablespoons minced fresh basil 2 tablespoons
minced Italian parsley 1 tablespoon olive oil
3/4 pound mozzarella, sliced into 16 slices
4/2 cup kalamata olives, pitted and halved
5/2 cup roasted garlic cloves (see note below) 1 cup
Cucina Viansa Basil Pesto (or pesto recipe that
follows) 4 medium Roma tomatoes, sliced (about 1/2
pound) 3 cups Tavola di Viansa Puttanesca Pasta Sauce
or red pasta sauce
Bring water to a boil in a large saucepan. Slowly drizzle in
polenta and herbs, stirring continuously. When water returns
to a boil, lower heat and cook polenta, stirring frequently,
about 15 to 20 minutes, until polenta loses it grittiness.
Preheat oven to 375:F. Using 1 tablespoon olive oil, grease
a 9x13-inch baking dish. Spread 1/3 of the hot polenta on
the bottom of the baking dish. Layer half of the mozzarella
slices on the polenta and evenly distribute the kalamata
olives and roasted garlic over the mozzarella. Spread half
of the remaining polenta over the top and spread the basil
pesto over it. Spread the remaining polenta over the pesto
and top with remaining mozzarella and the sliced tomatoes.
Bake for 30 minutes to heat throughout. Remove from the oven
and cut into 3-inch squares. For an elegant presentation,
serve each square on a plate covered with 1/4 cup heated
pasta sauce (or, if you prefer, serve the pasta sauce
drizzled over the top of the lasagna).
Pesto:
6/2 cup Viansa Extra Virgin Olive Oil 2 tablespoons
chopped walnuts 1 tablespoon pine nuts 1 1/2 cups fresh
basil leaves, loosely packed 2 tablespoons minced fresh
oregano leaves 2 tablespoons minced Italian parsley 3
cloves garlic
7/2 cup freshly grated Parmesan cheese
8/8 teaspoon freshly ground pepper
Combine all of the pesto ingredients in a food processor or
blender and purie until smooth. Set aside. Note for Roasting
Garlic: We use so much roasted garlic in Viansa and Cucina
Viansa dishes that I developed a speedy method of blanching
and sautiing the garlic to obtain the same sweet, delicious
results as baking the whole heads. Cooked garlic cloves keep
well in the refrigerator, so make a large batch to have
roasted garlic available when needed. Immerse peeled garlic
cloves (approximately 37 cloves for 1/2 cup) in boiling
water for 3 minutes. Drain and pat with paper towels until
dry. In a small, heavy saucepan or sauti pan, cook the
garlic cloves in 1/4 to 1/2 cup olive oil over medium-high
heat for about 7 minutes, turning continuously until golden
brown. Remove garlic cloves from oil and drain on paper
towels. Cool garlic oil and reserve for other uses such a
sautiing vegetables or chicken. Serves 12.
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