Polenta Lasagna

daringgourmet.com

Larry Dean Jackson

subheading: For the Polenta:

8 cups chicken stock

2 cups coarsely ground yellow cornmeal

1 tablespoon salt

subheading: For the Sauce:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 yellow onion, diced

1 carrot, diced

1 celery stalk, diced

2 cloves garlic, minced

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

1 bay leaf

½ lb ground beef

½ cup dry red wine

2 cans (15 oz) petite diced tomatoes, with their juices

Salt and pepper to taste

½ lb fresh mozzarella cheese, sliced, or 2 cups grated mozzarella cheese

½ cup grated Parmesan-Reggiano cheese

Directions at daringgourmet.com

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