Lasagna Polenta Recipe?

Check on About.com: Home Cooking and you will find a recipe for Lasagna Polenta

www.evitamins.com/healthnotes.asp?ContentID=2502001

I have made this and it is quite good. You can add a meat of your choice to it. I use ground beef.

Just put Lasagna Polenta into your search engine and several recipes will come up.

the 1st from:
www.cooksrecipes.com/.../polenta-lasagna-with-spinach-recipe...
Polenta Lasagna, with Spinach

1 tablespoon olive oil
1 small onion, very finely chopped

Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn't brown. Add salt and stock and bring to a rolling boil over medium heat.
In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn't stick, until it's thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.

Cook's Note: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.

Tomato Sauce
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste
Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes.
Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt.

Polenta:
4 cups water
1 teaspoon salt
1 cup yellow cornmeal
1/4 cup freshly grated Parmesan cheese
2 Tablespoons butter
1/4 teaspoon pepper
.
Lasagna:
2 Tablespoons olive oil
1/2 pound mushrooms, wiped clean and sliced
Salt and pepper
1 pound ground beef (80/20 chuck preferred)
1/2 pound hot Italian sausage, casings removed (or use bulk breakfast sausage)
1 onion, diced
1 clove garlic, minced
1 can (14 ounces) tomato sauce
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper flakes
1/3 cup fresh bread crumbs
2 eggs, lightly beaten

In a deep, heavy skillet, saute mushrooms in olive oil over high heat until they release their liquid and turn golden. Remove with a slotted spoon to a bowl. Season with salt and pepper and set aside.

Add the ground beef, sausage, and onion to the same skillet over medium-high heat. Saute about 5 minutes, breaking up meat, until it is no longer pink. Add garlic and saute 1 additional minute. Drain fat, then add tomato sauce, parsley, basil, oregano, and pepper flakes. Bring to a boil, reduce heat, partially cover, and simmer for 15 minutes, stirring often. Taste and add more salt and pepper, if necessary. Let cool for 10 minutes. Stir in mushrooms, bread crumbs, and eggs.

Coat a 9 x 13-inch casserole dish with vegetable spray. Spread half of cooked polenta over the bottom of the dish. Spoon meat mixture evenly over polenta layer, and finish off with the remaining polenta on top. Sprinkle with Parmesan cheese. (The lasagna may be covered with foil and refrigerated up to 8 hours at this point. Let stand at room temperature for 30 minutes before baking.)

Preheat oven to 350 F. Cover lasagna loosely with foil and bake for 30 minutes. Uncover and broil for 5 minutes, until the top is golden brown. Let rest for 5 minutes before cutting to serve.

Yield: 6 to 8 servings