Lasagna Polenta and Gorgonzola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Bob's Red Mill Polenta 6 tbsp Gorgonzola Crumbles 1 cup pieces Mushrooms, cooked 1 tbsp Olive Oil 3 tbsp Parmesan Cheese, grated 1 tsp Salt
In about 6 cups (1½ lt.) of boiling water pour in 8 oz (225g) of instant polenta. Add 1 tsp (5g) of salt and 1 tbsp (15 ml) of extra virgin olive oil. Stir constantly until polenta is cooked.
Grease a baking dish with a nut of butter or olive oil. Cover the bottom with a layer of polenta and half of diced gorgonzola and parmigiano cheese.
Cover with another layer of polenta (help yourself with a spatula) and gorgonzola. Finish with a generous sprinkle of other grated parmigiano cheese.
Bake at least for 15-20 minutes at 350°F (180°C) before serving.
NOTE: If you have more time instead of istant polenta you can use the classic corn flour. If you go for the classic keep in mind that it will take about 45 minutes to cook.
Serving Size: 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user MENAGERIE56.
Grease a baking dish with a nut of butter or olive oil. Cover the bottom with a layer of polenta and half of diced gorgonzola and parmigiano cheese.
Cover with another layer of polenta (help yourself with a spatula) and gorgonzola. Finish with a generous sprinkle of other grated parmigiano cheese.
Bake at least for 15-20 minutes at 350°F (180°C) before serving.
NOTE: If you have more time instead of istant polenta you can use the classic corn flour. If you go for the classic keep in mind that it will take about 45 minutes to cook.
Serving Size: 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user MENAGERIE56.
Nutritional Info Amount Per Serving
- Calories: 164.2
- Total Fat: 6.5 g
- Cholesterol: 12.0 mg
- Sodium: 568.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.1 g
- Protein: 5.9 g
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