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Caprial Pierce


6 servings

MacGourmet downloadPolenta and Pesto Lasagne . To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Polenta and Pesto Lasagne


  • 6 cups vegetable stock
  • 4 cloves garlic, chopped
  • 3 shallots, chopped
  • 2 tablespoons Durkee’s cayenne sauce
  • 3 cups finely ground cornmeal
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • freshly ground pepper
  • 3 cups fresh basil leaves
  • 4 cloves garlic
  • 1 cup pine nuts or walnuts, toasted
  • 1 cup freshly grated Parmesan
  • ¾ cup olive oil
  • 2 cups ricotta cheese
  • 2 cups blue cheese
  • 1 cup grated Parmesan


To prepare the polenta, butter a 9x11-inch baking pan. Heat the stock, garlic and 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 five minutes. Add the butter and season with salt and pepper.
Pour into the prepared pan and set aside.

To prepare the pesto, put the basil, garlic, nuts, and Parmesan into 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 oil through the feeder tube. Puree until smooth. Transfer the pesto to a bowl and set aside.

To make the lasagna, preheat the oven to 350. Run the blade of a knife around the edge of the cooled polenta to 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 polenta. Spread half of the ricotta on top of the pesto. Sprinkle half of the blue cheese and Parmesan cheese over the ricotta. Repeat the layers. Bake in the oven for 30 minutes or until the cheese is melted and hot. Let the lasagna cool for 3-4 minutes before slicing.


basil, cornmeal, pesto, polenta, shallots, walnuts


cornmeal shallots polenta pesto basil walnuts