FREE FORM POLENTA LASAGNA
Provided by Food Network
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 37
Steps:
- Lightly coat a sheet pan with olive oil and set aside. Bring the water, milk, and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan.
- Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes. Place the cakes on parchment paper, leaving them covered with plastic wrap until ready to serve.
- Close to serving time, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Top each cake with 1 tablespoon Taleggio, and place under the broiler until cheese is melted and a little browned on top. Serve the polenta cakes with basil oil, smoked tomato sauce, and grilled vegetables, layering like free-form lasagna as desired.
- Blanch the basil for 3 to 5 seconds in a large pot of boiling salted water. Using a spider or a slotted spoon, immediately plunge the basil into a bowl of ice water to retain its bright green color. Gently squeeze the basil to remove as much excess water as possible.
- Put the basil in a food processor or blender. Add both oils, and puree until smooth. Put the pesto in an airtight container, and refrigerate it overnight. Then pour off the excess oil that has settled on top. Pour pesto into squirt bottles for easier service.
- Smoke the onions and fresh tomatoes in a smoker under mesquite chips. Remove from smoker, and set the tomatoes aside. Heat the olive oil in a large saucepan over medium-high heat. Add the smoked onions and garlic to the pan, and saute until tender and very fragrant. Add the oregano and bay leaves and cook for 1 more minute, or until fragrant. Add the smoked tomatoes and the canned tomatoes, and bring mixture to a boil. Add the white wine and basil, reduce the heat, and simmer for about 15 to 20 minutes. Using an immersion blender, puree the sauce until smooth. Then add the sugar, and simmer for another 10 to 12 minutes. Strain sauce through a medium-sized mesh sieve. Season to taste with salt and pepper.
- Preheat a grill, or heat a grill pan over medium-high heat. In a large bowl, toss all of the sliced vegetables with the olive oil. Add salt and pepper, to taste. Add the garlic and fresh herbs, if using, and toss all together. Grill the vegetables until they are tender yet still slightly crisp.
FREE-FORM SAUSAGE AND THREE CHEESE LASAGNA
This is from Food & Wine January 2010. It's called free-form because the pasta can be arranged in different ways - for instance, folded over the filling - instead of traditionally layered. The unbaked lasagna can also be refigerated overnight. They suggest the rich, peppery Primitivo: 2006 Castello Monaci Puiluna.
Provided by Momma de Finn
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook lasagna noodles until almost tender, about 5 minutes, then drain. Pat noodles dry then transfer to bowl and toss with olive oil.
- In a medium skillet, heat 1 tbl of the olive oil. Add Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
- In a large skillet, heat the remaining 2 tbls of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes.
- Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally.
- Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
- In a well-buttered, 9 x 13 inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage.
- Fold the overhanging lasagna noodles on top of the cheese and sausage.
- Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage sprinkling with a litle more Parmigiano-Reggiano cheese.
- Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
- Bake on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temp to 450 degrees and bake for about 7 minutes longer until the top is richly browned.
- Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top.
Nutrition Facts : Calories 618.5, Fat 39.1, SaturatedFat 17.6, Cholesterol 94.8, Sodium 959.9, Carbohydrate 37.6, Fiber 3.1, Sugar 5.6, Protein 29.4
FREE-FORM LASAGNA WITH WILD MUSHROOMS AND PARMESAN CREAM
I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.
Provided by duonyte
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Clean the mushrooms, removing the stems, and slice 1/4 in thick.
- Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.
- Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
- Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.
- Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.
- Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.
FREE-FORM LASAGNA
It only takes 20 minutes to whip up our free-form lasagna. Just layer cooked noodles with warm ricotta cheese, pasta sauce and Italian cheese and dinner's served!
Provided by Inspired Taste
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, in small saucepan, heat pasta sauce over medium-low heat until bubbly. In small microwavable bowl, microwave ricotta cheese uncovered on High 1 to 2 minutes or until thoroughly heated.
- Cut each noodle in half. On each of 4 serving plates, place 1 half noodle; spread with a spoonful of ricotta cheese and a spoonful of pasta sauce, then sprinkle with Italian cheese. Repeat layers, using 3 more half noodles for each serving. Sprinkle with remaining Italian cheese. Garnish with basil.
Nutrition Facts : ServingSize 1 Serving
FREE-FORM LASAGNA WITH EDIBLE WEEDS
Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil; add 1 tablespoon oil. In a medium bowl, stir together ricotta, tarragon, and lemon zest; season with salt and pepper.
- A few at a time, cook lasagna noodles until al dente. Using tongs, transfer to a baking sheet, laying each square flat. Cover with plastic wrap. Empty water and reserve pot.
- In pasta pot, heat remaining oil over medium-high. Add garlic and cook until tender, 1 to 2 minutes. Add weeds; season with salt and pepper. Cook, tossing, until tender, 6 to 8 minutes. Stir in raisins and lemon juice; season with salt and pepper.
- On each of four serving plates, top one lasagna noodle with about 1/4 cup weed mixture and 2 tablespoons ricotta mixture. Top with another noodle, 1/4 cup weeds, and 2 tablespoons ricotta. Drizzle with oil, if desired, and serve immediately.
Nutrition Facts : Calories 340 g, Fat 13 g, Fiber 5 g, Protein 15 g
FREE FORM POLENTA LASAGNA
Get this all-star, easy-to-follow Free Form Polenta Lasagna recipe from $40 a Day
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- *Cook's Note: When cooking the cornmeal, it is difficult to assess the exact quantity of liquid which will be required, since flours differ in coarseness, plus the humidity and moisture level of the kitchen is a factor in determining the proper ratio of cornmeal to liquid. Lightly coat a sheet pan with olive oil and set aside. Bring the water, milk, and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan. Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes. Place the cakes on parchment paper, leaving them covered with plastic wrap until ready to serve. Close to serving time, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Top each cake with 1 tablespoon Taleggio, and place under the broiler until cheese is melted and a little browned on top. Serve the polenta cakes with basil oil, smoked tomato sauce, and grilled vegetables, layering like free-form lasagna as desired.
- Basil Oil:
- 2 pound basil, leaves only2 cups olive oil4 cups vegetable oil
- Blanch the basil for 3 to 5 seconds in a large pot of boiling salted water. Using a spider or a slotted spoon, immediately plunge the basil into a bowl of ice water to retain its bright green color. Gently squeeze the basil to remove as much excess water as possible. Put the basil in a food processor or blender. Add both oils, and puree until smooth. Put the pesto in an airtight container, and refrigerate it overnight. Then pour off the excess oil that has settled on top. Pour pesto into squirt bottles for easier service.
- Hardwood Smoked Tomato Sauce:
- onions, quartered12 Roma tomatoes2 tablespoons olive oil1 head garlic, roasted1 teaspoon dried oregano3 bay leaves8 cups canned peeled tomatoes1 cup dry white wine3 tablespoons chopped fresh basil leaves2 teaspoons sugarSalt and freshly ground pepper
- Smoke the onions and fresh tomatoes in a smoker under mesquite chips. Remove from smoker, and set the tomatoes aside. Heat the olive oil in a large saucepan over medium-high heat. Add the smoked onions and garlic to the pan, and saute until tender and very fragrant. Add the oregano and bay leaves and cook for 1 more minute, or until fragrant. Add the smoked tomatoes and the canned tomatoes, and bring mixture to a boil. Add the white wine and basil, reduce the heat, and simmer for about 15 to 20 minutes. Using an immersion blender, puree the sauce until smooth. Then add the sugar, and simmer for another 10 to 12 minutes. Strain sauce through a medium-sized mesh sieve. Season to taste with salt and pepper.
- Grilled vegetables:
- 2 eggplant, cut into rounds1 red bell pepper, cut into 2-inch strips1 green bell pepper, cut into 2-inch strips1 zucchini, cut into 1/2-inch rounds1 yellow squash, cut into 1/2-inch rounds1 red onion, cut into 1/2-inch rounds2 portobello mushrooms, gills removed1/2 cup olive oilSalt and freshly ground pepper2 tablespoons minced garlicFresh herbs, optional
- Preheat a grill, or heat a grill pan over medium-high heat. In a large bowl, toss all of the sliced vegetables with the olive oil. Add salt and pepper, to taste. Add the garlic and fresh herbs, if using, and toss all together. Grill the vegetables until they are tender yet still slightly crisp.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love