I think I’m waaaay overdo to make something that doesn’t contain sugar. I know this blog’s focus is gluten free baking, but it’s time for a nice, hearty, savory meal for all you people that live in cold, cold climates. And, this Gluten Free Polenta Lasagna is just the thing…
Polenta takes the place of pasta in this lasagna that’s layered with roasted vegetables. Polenta was one of my favorite childhood comfort foods – usually just served with salted butter melted on top – love it. The cornmeal mush for this dish can be made with coarse, medium or fine yellow cornmeal. You don’t need a bag marked ‘polenta’ to make this. You will need to make it a bit ahead of time though – an hour or so. After it’s cooked, you’ll spread it out into 2 foil-lined lasagna pans and get it cold before you can assemble the lasagna. Or, if you don’t have 2 lasagna pans, maybe use a cookie sheet and cut the polenta to fit.
That hour will give you time to roast the vegetables. The beautiful purple eggplant and red pepper quickly roast in the oven. And, yeah, I know – where’s the pepper? Guess I missed that pic.
And, the portabellos, garlic and onion come together on top of the stove in no time. All this delicious goodness is combined with fresh basil and oregano.
Of course, this might be a much more economical dish in the summertime, when your garden is bursting with fresh herbs and vegetables, but I must have it NOW.
So, let’s get to it…
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