Polenta is the Italian answer to grits. And as a Southerner, I've never seen a grit that I didn't like. Polenta is a great way to make vegetarian dishes upscale with a few good ingredients. I first became a fan of the ingredient last year when I made this mushroom ragout with creamy polenta. This is a lighter, healthier lasagna; it's not loaded with cream sauces and pasta. It's a little time consuming to make, so pour yourself a glass of biodynamic wine and take your time with this one.
This is a great recipe to feed a crowd. Just add a nice seasonal salad and maybe a freshly baked baguette and you're good to go. It's really hearty so it will please both the meat eaters and the vegetarians at Easter brunch. I got this recipe from Vegetarian Times. I left out the mushrooms because I couldn't find them locally but they would be a good touch if you have them.
|4 cups water|
|1 1/4 cups||polenta or cornmeal|
|1/4 tsp||chopped fresh rosemary|
|Salt and freshly ground black pepper to taste|
|1 cup||diced onion|
|2 cloves||garlic, minced|
|2 tbsp||minced fresh oregano|
|1/2 cup||cooked beans|
|4 oz||grated mozzarella|
|3 cups||marinara sauce|
|1/4 cup||grated Parmesan cheese|
Recipe adapted from Vegetarian Times.