I had a hankering for lasagna once again.
But this time I wanted to make it a little more exotic.
Well, layers of polenta aren’t exactly exotic… but a little coriander, a little cumin, fresh oregano, and a ┬áhearty bit of blue cheese definitely make this lasagna more than a tad out of the ordinary.

In fact, I’d say this gluten-free, somewhat grain-free polenta paradise is extra-ordinary.

Polenta Lasagna Layers-016

Extraordinary, indeed.

Polenta Lasagna Layers

2/3 cup coarse ground corn meal
1 cup organic milk
1 tsp. Spicy Seasoning Salt** ~ recipe below

1/2 lb. 85% lean organic ground beef
1 Tbs. Spicy Seasoning Salt**
1 cup chopped tomatoes
2 Tbs. fresh oregano
2 oz. blue cheese

Combine the cornmeal and meal in a small pot. Bring to a simmer over medium-low heat. Add seasoning blend and stir constantly until the polenta becomes thick and creamy.
Transfer to a plastic wrap lined baking pan (smallish) or glass baking dish, cover, and chill overnight to set. (The plastic wrap isn’t necessary, it just makes clean up a whole lot easier).

Brown the beef in a small skillet. Once the fat has rendered, add the seasoning salt, fresh tomatoes, and oregano. Allow to simmer until the tomatoes soften, but still keep a little shape. Stir in the blue cheese.

To assemble, cut the thin polenta layer into 4×4″ squares. Layer the polenta with the meat mixture until you reach your desired lasagna layer “tower” height.

Reheat to serve. Garnish with fresh oregano and tomatoes, as well as a touch of extra Spicy Seasoning Salt, if desired.

**Spicy Seasoning Salt:
1 Tbs. coriander seeds
2 tsp. dried onion flakes
2 tsp. coriander seeds
1 tsp. garlic
1/2 tsp. red chili flakes
1/2 tsp. black peppercorns
1/2 tsp. large sea salt crystals

Combine all seasonings and process with a mortar and pestle until somewhat smooth and ultra fragrant. Store in an airtight container for up to 3 months.

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