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Receta Portobello And Polenta Lasagna

Name: Portobello And Polenta Lasagna
Ingredients: 2 x red bell peppers; 3 x cloves garlic, minced; 3 x to 4 Tbsp. extra virgin olive oil; Salt; 2 quart water; 1 1/2 tsp salt; 2 c. coarse cornmeal (polenta); 1 c. minced fresh basil; 3/4 c. sun-dry tomato bits; 1/2 c. nutritional yeast flakes, optional; 4 Tbsp. minced garlic, divided use; 1 lb sliced portobello mushrooms; 3 Tbsp. extra-virgin extra virgin olive oil, divided use; Salt and pepper; 8 ounce baby spinach; 8 x tomatoes

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Ingredientes

2 x red bell peppers
3 x cloves garlic, minced
3 x to 4 Tbsp. extra virgin olive oil
Â Â Salt
2 quart water
1Â 1/2 tsp salt
2 c. coarse cornmeal (polenta)
1 c. minced fresh basil
3/4 c. sun-dry tomato bits
1/2 c. nutritional yeast flakes, optional
4 Tbsp. minced garlic, divided use
1 lb sliced portobello mushrooms
3 Tbsp. extra-virgin extra virgin olive oil, divided use
Â Â Salt and pepper
8 ounce baby spinach
8 x tomatoes

Direcciones

To make roasted red bell pepper sauce: Grill, broil or possibly roast peppers till blackened. Place in a paper bag and allow to 'weep' for 30 min. Peel off skins. Cut peppers in half. Remove seeds and veins and puree pepper halves in blender with garlic and extra virgin olive oil till a sauce consistency is achieved. Salt to taste.
To make lasagna: Boil water in a heavy-bottomed 4-qt pot. Add in salt, then gradually stir in cornmeal, whisking so which it does not lump up. Turn heat to a low simmer and stir every few min. Cook 20 to 30 min till grains are tender and mix is thick. Add in basil, tomato bits, nutritional yeast, if using, and 2 Tbsp. minced garlic. Simmer another minute, then pour into a large, oiled jelly roll pan (a cookie sheet with sides). Allow to cold completely; refrigerating will speed this process.
When polenta is cold sufficient to handle, it should be fairly hard. Cut into three equal pcs, horizontally.
While polenta is cooling, prepare vegetables. Toss sliced mushrooms with 2 Tbsp. extra virgin olive oil. Salt and pepper to taste. Spread on another cookie sheet and bake about 15 min, till browned and sizzling. Toss spinach with remaining Tbsp. of oil and season with salt and pepper.
Roast tomatoes over burner or possibly under broiler till blackened. Chop, blackened skin and all, then place in saute/fry pan with remaining 2 Tbsp. garlic, and salt and pepper. If tomatoes are not especially sweet, a tsp. or possibly two of sugar can be added. Simmer 5 - 10 min.
Preheat oven to 375 degrees.
To assemble lasagna, remove 2 polenta pcs from sheet and center remaining piece in sheet pan. Layer portobello slices on top. Then add in another layer of polenta. Top which layer with spinach and roasted tomato sauce. Finish with final layer of polenta. Bake 30 min. To serve, cut into individual portions and top with roasted red bell pepper sauce.