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Polenta "Lasagne" with Escarole
and Three Cheeses

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La Belle Cuisine

Polenta "Lasagne" with Escarole
and Three Cheeses
Bon Appétit January 1997

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3 3/4 cups water
1 1/2 cups yellow cornmeal
1 teaspoon salt
3 tablespoons olive oil
1 medium head escarole, chopped
1 cup chopped onion
One 28-ounce can crushed tomatoes
with added purée
1/2 cup chopped fresh basil
2 tablespoons tomato paste
4 teaspoons minced garlic
6 ounces Neufchâtel cheese,
room temperature
1 large egg
1 cup grated Parmesan cheese
2 cups grated Monterey Jack cheese

Butter a 9-by-5-by-2 1/2-inch loaf pan. Bring water, cornmeal and salt
to boil in heavy large saucepan, whisking constantly. Reduce heat to medium-low, whisk until mixture is very thick, about 5 minutes. Trans-
fer to prepared pan; smooth top. Chill until firm, at least 3 hours, or
overnight.
Heat oil in large pot over medium heat. Add escarole; sauté until wilted, about 3 minutes. Add onion; sauté until tender, about 8 minutes. Mix in crushed tomatoes, basil, tomato paste and garlic. Simmer 10 minutes to blend flavors. Season sauce with salt and pepper.
Using electric mixer, beat Neufchâtel in large bowl until fluffy. Beat in
egg, then Parmesan cheese.
Preheat oven to 400 degrees F. Oil an 8-by-8-by-2-inch glass baking
dish. Turn polenta out onto work surface. Using serrated knife, cut
into 20 slices. Spoon 1/3 of sauce over bottom of prepared dish. Ar-
range 10 polenta slices atop sauce, overlapping slightly. Spoon 1/3 of
sauce over. Drop cheese mixture by small spoonfuls over. Arrange 10
polenta slices atop. Spoon remaining sauce over. Sprinkle Monterey
Jack cheese over. (Can be prepared 1 day ahead; chill.)
Place dish on baking sheet. Bake until cheese melts and sauce bubbles around edges, about 35 minutes. Cool 10 minutes and serve.
8 servings.

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