Go Back

Polenta Lasagna Loaf

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 3 hours 25 minutes
Servings 6 people

Equipment

  • 1 Heavy-bottomed saucepan For cooking polenta, prevents scorching.
  • 1 Whisk Essential for smooth, lump-free polenta.
  • 1 Loaf Pan Standard 9x5-inch loaf pan for assembly and baking.
  • 1 Silicone Baking Liner (or oiled foil/parchment paper) for shaping and chilling polenta.
  • 1 Baking Sheet For flattening polenta during chilling and catching spills during baking.

Ingredients
  

Main

  • 4 cups water
  • 1 ½ teaspoons kosher salt or to taste
  • 1 cup uncooked coarse-ground polenta
  • 1 tablespoon butter
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 1 ½ cups ricotta cheese
  • ⅔ cup finely grated Parmigiano-Reggiano cheese
  • 4 ounces grated mozzarella cheese
  • 1 teaspoon kosher salt or to taste
  • ¼ teaspoon ground black pepper
  • 1 pinch cayenne pepper or to taste
  • 1 large egg beaten
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon olive oil
  • 3 cups hot prepared meat sauce or more to taste
  • 1 tablespoon chopped Italian parsley or to taste

Instructions
 

  • Gather all ingredients ALLRECIPES / SONIA BOZZO
  • Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. ALLRECIPES / SONIA BOZZO
  • Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes. ALLRECIPES / SONIA BOZZO
  • Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese. ALLRECIPES / SONIA BOZZO
  • Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten. ALLRECIPES / SONIA BOZZO
  • Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour. ALLRECIPES / SONIA BOZZO
  • Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips. ALLRECIPES / SONIA BOZZO
  • Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined. ALLRECIPES / SONIA BOZZO
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil. Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. ALLRECIPES / SONIA BOZZO
  • Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta. ALLRECIPES / SONIA BOZZO
  • Bake in the preheated oven until bubbly, about 1 hour. Remove from the oven, discard foil, and let rest for at least 15 minutes. ALLRECIPES / SONIA BOZZO
  • Divide onto 6 plates. Garnish with parsley and serve with additional sauce. ALLRECIPES / SONIA BOZZO

Notes

Achieving the correct polenta texture is paramount; stir frequently during simmering to prevent lumps and ensure a creamy, yet firm, result. The chilling step is non-negotiable for structural integrity, allowing clean slices for layering. For the meat sauce, consider a slow-simmered Bolognese for depth of flavor that complements the richness of the polenta and cheese. Don't rush the resting period after baking; it allows the layers to set properly, ensuring a clean slice whether serving directly or inverting. A touch of freshly grated nutmeg in the ricotta mixture can elevate the cheesy filling. Serve with bright, bitter greens like arugula or radicchio to cut through the richness.