Polenta lasagna with savoy cabbage and mushrooms
Tips for growing savoy cabbage
September 16, 2016
Healthy and economic, polenta lasagna combined with freshness of savoy cabbage and rich texture of mushrooms and that beautiful béchamel smoothness is smart choice and fun making at the same time.
- Prep: 35 mins
- Cook: 55 mins
- Yields: 6 servings
Ingredients
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2 cups prepared polenta
1/2 large onion, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced
2 cups savoy cabbage, chopped into bite sized pieces
1 tsp dried basil
Salt and pepper to taste
Paste:
3 tbsp butter
3 tbsp flour
2 cups milk
1 cup white cheese
1/2 cup grated hard cheese
Directions
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Cook the polenta as instructed on package to get about 4 cups. Pour it in two trays of the same sizes, one of them will be used in oven. Let it thick and cool while preparing the filling. Heat the butter, add the flour and stir few minutes, then add the milk and bring slowly to boil. Remove from the heat and add the white cheese and grated hard cheese, stirring the whole time. Onions, mushrooms and garlic cook in a non-stick pan for about 5 minutes. Add the savoy cabbage and some water. Sauté until the savoy cabbage is tender and the water has evaporated. Combine with the cheese béchamel. Season to taste. Place creamy mixture over the one layer of polenta and top with the other. Bake in oven preheated to 400F (200C).
