Portobello and Polenta Lasagna

[Guest guest]

This was in the San Jose Mercury last week. It was part of an article

about a Bay Area Veg Fair (I believe it was last Saturday) - billed

as Northern Calfornia's largest vegetarian food festival.

 

* Exported from MasterCook *

 

Portobello and Polenta Lasagna

 

Recipe By : Miyoko Schinner, founder of Now & Zen

Serving Size : 10 Preparation Time :0:00

Categories : (X-Posted)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 For roasted red bell pepper sauce:

2 red bell peppers

3 cloves garlic -- chopped

3 tablespoons olive oil -- (3 to 4)

1 dash Salt

1 For lasagna:

2 quarts water

1 1/2 teaspoons salt

2 cups coarse cornmeal (polenta)

1 cup chopped fresh basil

3/4 cup sun-dried tomato bits

1/2 cup nutritional yeast flakes -- optional

4 tablespoons chopped garlic -- divided use

1 pound sliced portobello mushrooms

3 tablespoons extra-virgin olive oil -- divided use

Salt and pepper

8 ounces baby spinach

8 tomatoes

 

To make roasted red bell pepper sauce: Grill, broil or roast peppers

until blackened. Place in a paper bag and allow to ``weep'' for 30

minutes. Peel off skins. Cut peppers in half. Remove seeds and veins

and puree pepper halves in blender with garlic and olive oil until a

sauce consistency is achieved. Salt to taste.

To make lasagna: Boil water in a heavy-bottomed 4-quart pot. Add

salt, then gradually stir in cornmeal, whisking so that it does not

lump up. Turn heat to a low simmer and stir every few minutes. Cook

20 to 30 minutes until grains are tender and mixture is thick. Add

basil, tomato bits, nutritional yeast, if using, and 2 tablespoons

chopped garlic. Simmer another minute, then pour into a large, oiled

jelly roll pan (a cookie sheet with sides). Allow to cool completely;

refrigerating will speed this process.

When polenta is cool enough to handle, it should be fairly firm. Cut

into three equal pieces, horizontally.

While polenta is cooling, prepare vegetables. Toss sliced mushrooms

with 2 tablespoons olive oil. Salt and pepper to taste. Spread on

another cookie sheet and bake about 15 minutes, until browned and

sizzling. Toss spinach with remaining tablespoon of oil and season

with salt and pepper.

Roast tomatoes over burner or under broiler until blackened. Chop,

blackened skin and all, then place in saute pan with remaining 2

tablespoons garlic, and salt and pepper. If tomatoes are not

especially sweet, a teaspoon or two of sugar can be added. Simmer 5

to 10 minutes.

Preheat oven to 375 degrees.

To assemble lasagna, remove 2 polenta pieces from sheet and center

remaining piece in sheet pan. Layer portobello slices on top. Then

add another layer of polenta. Top that layer with spinach and roasted

tomato sauce. Finish with final layer of polenta. Bake 30 minutes. To

serve, cut into individual portions and top with roasted red bell

pepper sauce. NOTES: This recipe is from Miyoko Schinner, founder of

Now & Zen, a vegetarian food company that produces natural, dairy-

free confections such as Hip Whip whipped topping and UnTurkey.

Schinner is participating in the Veg Fair. IF YOU'RE INTERESTED: To

learn more about the 18th Great American Meatout, check

www.meatout.org or call 800-MEATOUT. Roxanne's restaurant is at 320

Magnolia Ave., Larkspur, (415) 924-5004 or online at www.roxraw.com.

 

 

 

 

 

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NOTES : Serves 10, UNTRIED