To prepare the polenta, butter a 9x11-inch baking pan. Heat the stock, garlic, shallots, and cayenne sauce in a medium saucepan until it reaches a rolling boil. While whisking, slowly add the cornmeal in a thin stream. Cook over medium heat, stirring until very thick, about 5 minutes. Add the butter and season with salt and pepper. Pour into the prepared pan and set aside to cool. To prepare the pesto, put the basil, garlic, nuts, and Parmesan in the bowl of a food processor and process until the mixture is smooth. Scrape down the sides of the bowl and, with the machine running, slowly add the olive oil through the feeder tube. Puree until smooth. Transfer the pesto to a bowl and set aside. To make the lasagne, preheat the oven to 350?. Run the blade of a knife around the edge of the polenta and loosen it from the pan. Gently invert the pan and remove the cooled polenta. With a long-bladed, sharp knife, cut the polenta into two equal sheets. Place one layer of the polenta in the baking pan. Spread half of the pesto on the polenta. Spread about half of the ricotta on top of the pesto. Sprinkle half of the blue cheese and Parmesan cheese over the ricotta. Place the other half of polenta on top of the cheese. Cover with the remaining cheese. Bake in the oven for 30 minutes, or until the cheese is melted and hot. Remove the lasagne from the oven and let cool for 3 to 4 minutes. Cut into portions; transfer to individual plates and serve. Per serving: 727 Calories (kcal); 56g Total Fat; (68% calories from fat); 24g Protein; 33g Carbohydrate; 83mg Cholesterol; 2581mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.