Polenta lasagna

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The result, as tasty as it was, just wasn’t very photogenic. When I scooped the portions out of the pan, they kind of oozed and goozed and slopped onto the plate. The beginning, then, is what I give you: polenta, sundried tomato chicken sausage and bell pepper awaiting a go in the skillet. We love polenta. Kid doesn’t. No matter how much marinara sauce is on it. Ah, well. At least he ate the sausage. You have to be happy with what you get when they’re at this age.

2 thoughts on “Polenta lasagna”

  1. Oh, you would say that when I didn’t really follow the recipe very well. I didn’t have all of the ingredients and so I just winged it. But it’s pretty basic…slice up a tube of polenta into 18 slices, then, from a 26-oz. jar of marinara sauce, use 1/2 cup to cover the bottom of an 8-in. square baking dish. I cut up the chicken sausage, green peppers, and onions, then sauteed them together until the sausage was cooked through (about 8-10 minutes), adding a bit of garlic too. Then you dump in the rest of the marinara sauce and simmer for 10 minutes. Put 9 polenta slices on top of the sauce in the pan, top with 1/2 the chicken sausage mixture, then top with 1/4 cup of mozzarella cheeze. Layer the rest of the polenta, chicken sausage mixture and some more cheese. Bake covered for 30 minutes, then uncovered for 15 minutes more. Let stand for 5 minutes (which I didn’t do since I’m impatient.) Whew! I wrote that all from memory. Good luck!

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