Four-Cheese Polenta Lasagna

3 reviews, 5 star(s). 100% would make again

Ready in 1h

Try this Four-Cheese Polenta Lasagna recipe, or contribute your own.


salt and pepper; to taste
1 1/2 c Monterey jack cheese; Grated
3 c Diced tomatoes; canned
1 tb Tomato paste
=== SAUCE ===
1 1/2 c Cornmeal; (for polenta)
1 c Onions; chopped
4 ts fresh garlic; Minced
1 Egg
1/2 c Fresh basil leaves; whole
1/2 c Ricotta cheese
1 1/2 c Grated Parmesan cheese
=== POLENTA ===
3 3/4 c Chicken broth
3 tb olive oil
6 oz Cream cheese; softened at room temperature

Original recipe makes 8



Preparation for the polenta: In a medium saucepan, bring chicken broth to a boil; whisk in polenta until thick, about six to eight minutes. Transfer to a 9- by 12-inch buttered baking dish or sheet pan and spread polenta with a wet rubber spatula. Cover with plastic wrap and chill until firm for at least three hours or overnight. Preparation for the sauce: Heat oil in a large saucepan. Add onions and saute until soft. Add tomatoes, tomato paste and garlic. Cook to blend. Add basil and season with salt and pepper. Preparation for the cheese blend: In a medium bowl, combine cream cheese, ricotta cheese and egg. Beat vigorously to blend. Blend in remaining cheeses, reserving some extra for the top. To complete the dish: Preheat oven to 400 degrees. Cut polenta into 3- by 3-inch squares and again in half horizontally, for a total of 12 squares. Arrange six squares on the bottom of a baking dish. Drop cheese mixture over polenta slices and spoon sauce over each. (The cheese will melt during baking and evenly distribute.) Top with reserved polenta slices, then more cheese and more sauce. Place in oven, uncovered and cook until sauce is hot and cheese is bubbly. Serves 8. Comments: This dish can be assembled a day ahead and baked before your guests arrive Polenta is the name given to fine, golden cornmeal in Italy, where it is made into the soft savory mass of the same name. It differs from the familiar American cornmeal because it is ground finer, less coarse. It is great served with a variety of fish, game and meat dishes or just a simple tomato sauce with some sauted mushrooms. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 156 Formatted for MasterCook by Nancy Berry -

Verified by stevemur
Alert editor   
Calories Per Serving: 1387 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Four-Cheese Polenta Lasagna

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

I added cooked ground turkey to the tomato sauce. Because I was limited to 1 can of diced tomatoes, I added two other cans of crushed tomatoes. I did not split the polenta horizontally because I thought it would be too thin in some places, so I really only made one layer for each ingredient. It was delicious, but I may make a little less polenta next time since I added the pound of ground turkey, and it was almost overflowing my baking dish because of this. Very nice dinner!
Ksbebe 2y ago

this was sooo good! I added mushrooms to the sauté, and some red bell pepper. I used nonfat cottage cheese, some fresh parmesan, and some bits and pieces of leftover cheeses..also fresh parsley. In the sauce I added some tapenade I had leftover in the fridge and added some meat for my husband (left my side meatless). It was really yummy!
Robilin 4y ago

Although there is some prepwork involved, it's well worth it. Just grab a bottle of your favorite wine, your favorite tunes, and have at it. Your family or guests will rave!
tastyv0cals 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free