{"id":10444,"date":"2012-03-03T17:51:56","date_gmt":"2012-03-03T22:51:56","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=10444"},"modified":"2013-03-13T05:53:30","modified_gmt":"2013-03-13T09:53:30","slug":"polenta-lasagna-gluten-free","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/polenta-lasagna-gluten-free\/","title":{"rendered":"Polenta Lasagna &#8211; Gluten Free Vegetarian Dish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10458\" title=\"Polenta-lasagna\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-lasagna-11.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-lasagna-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-lasagna-11-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>This makes a delicious vegetarian gluten free meal,<\/p>\n<p>If you are gluten intolerant and craving for lasagna, I would say polenta is an excellent substitution for lasagna pasta. Ever since I came to know about my husband&#8217;s gluten intolerance, I have been constantly looking for ways to replace and substitue wheat products with gluten free ones. While making pastries and breads, it&#8217;s really hard to make with gluten free flour as the texture wouldn&#8217;t be the same as those made with flour that has gluten in it.<\/p>\n<p>Once in a while I love to indulge in lasagna loaded with ground beef and cheese. It&#8217;s been a long time since I made lasagna as I don&#8217;t feel like making it for myself.\u00a0A few months ago, I got introduced to polenta and was\u00a0relieved\u00a0by the fact that it&#8217;s made with cornmeal so that my better half can enjoy it too. I had made a few dishes with polenta, once I stir fried it with veggies, another time I pan fried the polenta with some seasoning. For some, plain polenta might taste very blant, but you could always enhance its flavor by adding some seasonings, spices, cheese etc.<\/p>\n<p>The other day, I was strongly hit by the craving for lasagna. At the same time I wanted to make it gluten free. Hence, I tried making lasagna with polenta. Instead of pasta I used polenta, sliced it like a cake and layered it in a pan.Topped it with vegetables and cheese, and \u00a0baked it. It \u00a0turned out to be a great gluten free dish, it was creamy, filling and delicious.<\/p>\n<p><strong>Polenta Lasagna<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10456\" title=\"Polenta Lasagna\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-Lasagna-1.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-Lasagna-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-Lasagna-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-Lasagna-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>\u00a0Ingredients<\/strong><\/p>\n<p><strong>Basic Polenta Recipe<\/strong><\/p>\n<ul>\n<li>Cornmeal, yellow- 2 cups<\/li>\n<li>Water- 3 1\/2 cups (or use 1 1\/2 cups milk and 2 cups water)<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Note:<\/strong>\u00a0you could even add parmesan cheese to make it more flavorful or any herb seasonings<\/p>\n<p><strong>For making vegetarian topping:<\/strong><\/p>\n<ul>\n<li>Olive oil- 2 tbsp<\/li>\n<li>Carrot, grated- 2, large<\/li>\n<li>Celery, cut very small-2 stalks<\/li>\n<li>Egg plant, diced small- 1\/2 of the large eggplant<\/li>\n<li>Mushrooms, diced- 1 1\/2 cups<\/li>\n<li>Oregano, dried- 1 tsp<\/li>\n<li>Tomato paste- \u00a03tbsp<\/li>\n<li>Tomato sauce, low sodium- 3\/4 cup<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Cilantro, chopped- 2 handful<\/li>\n<\/ul>\n<p><strong>Other ingredients<\/strong><\/p>\n<ul>\n<li>Cheddar Cheese or mixed cheese, grated<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<p><strong>Making polenta:<\/strong><\/p>\n<ul>\n<li>Making polenta is very similar to making semolina, when you combine cornmeal or semolina in boiling water or milk it will thicken and and can be spread on a pan to set.<\/li>\n<li>In a large saucepan, boil water and season with salt and ground pepper.<\/li>\n<li>When the water starts to boil, slowly add cornmeal and keep stirring in the same direction without forming any lumps.<\/li>\n<li>Keep stirring till you have added all the cornmeal and break through any lumps that has formed.<\/li>\n<li>Stir and cook till the polenta begins to pull away from the pan.<\/li>\n<li>Remove from the heat and let cool down a bit.<\/li>\n<li>Line a square shaped baking pan with parchment paper.<\/li>\n<li>Grease little butter on the parchment paper and evenly spread the polenta using a spatula.<\/li>\n<li>Keep it in the refrigerator for 30 minutes or so till it has set well.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10449\" title=\"polenta\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/polenta.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/polenta.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/polenta-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/polenta-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<div><strong>Making veggie topping:<\/strong><\/div>\n<ul>\n<li>In the meantime, let&#8217;s make the hearty vegetarian topping.<\/li>\n<li>Heat a large pan, add olive oil and add grated carrot, celery, eggplant and mushrooms.<\/li>\n<li>Cover and let the veggies turn tender.<\/li>\n<li>Sprinkle dried oregano and ground pepper over it and cook for some more time.<\/li>\n<li>When the veggies have cooked well but not mashed up, add tomato paste, combine well.<\/li>\n<li>Add tomato sauce, combine well and cook for a few more minutes.<\/li>\n<li>Taste and add more salt or ground pepper if needed.<\/li>\n<li>Sprinkle cilantro over it and remove from the heat, keep aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10450\" title=\"cooked veggies\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/cooked-veggies.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/cooked-veggies.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/cooked-veggies-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/cooked-veggies-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Take the polenta out from the refrigerator, it should be well set by now.<\/li>\n<li>Using a knife dipped in hot water, cut into 3 inch slices just like you cut cakes, keep aside.<\/li>\n<\/ul>\n<p><strong>How to assemble:<\/strong><\/p>\n<ul>\n<li>Grease a large oven dish with non-stick cooking spray.<\/li>\n<li>Layer the polenta slices evenly to make a bed on the bottom of the dish.<\/li>\n<li>Layer the veggie topping over it and evenly spread it.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10451\" title=\"layered polenta lasagna\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/layered-polenta-lasagna.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/layered-polenta-lasagna.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/layered-polenta-lasagna-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/layered-polenta-lasagna-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Generously spread cheese over it.<\/li>\n<li>Repeat this to make one more set.<\/li>\n<li>At the top, garnish with cheese.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10452\" title=\"baking polenta lasagna\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baking-polenta-lasagna.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baking-polenta-lasagna.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baking-polenta-lasagna-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baking-polenta-lasagna-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Preheat the oven to 400 F.<\/li>\n<li>Place the prepared polenta lasagna into the oven on the bottom rack and bake for 15 minutes.<\/li>\n<li>If you want to make the cheese browned, you can broil it after 15 minutes of baking.<\/li>\n<li>Set the oven to broil mode, keep it in low heat and place the baked polenta lasagna on the top rack and broil it for just <strong>1 to 1 1\/2 minutes.<\/strong><\/li>\n<li>If you broil it for more than 1 or 2 minutes, the cheese will burn, so be very careful while broiling.<\/li>\n<li>Remove from the oven, let cool down a bit.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10453\" title=\"baked polenta lasagna\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baked-polenta-lasagna.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baked-polenta-lasagna.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baked-polenta-lasagna-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/baked-polenta-lasagna-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Using a knife, cut into large slices and serve hot.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>For making non-veg version: make the ground beef topping, here is the<a href=\"http:\/\/www.thasneen.com\/cooking\/ground-beef-pizza-homemade-recipe\/\" target=\"_blank\"> recipe<\/a>.<\/li>\n<li>You can add your favorite seasonings, herbs, or cheese while making polenta.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/03\/Polenta-lasagna-11.jpg\" \/>\n<div class=\"item ERName\">Polenta Lasagna &#8211; Gluten Free Vegetarian Dish<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Basic Polenta Recipe[\/b]<\/li>\n<li class=\"ingredient\">Cornmeal, yellow- 2 cups<\/li>\n<li class=\"ingredient\">Water- 3 1\/2 cups (or use 1 1\/2 cups milk and 2 cups water)<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Note:you could even add parmesan cheese to make it more flavorful or any herb seasonings<\/li>\n<li class=\"ingredient\">[b]For making vegetarian topping[\/b]<\/li>\n<li class=\"ingredient\">Olive oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Carrot, grated- 2, large<\/li>\n<li class=\"ingredient\">Celery, cut very small-2 stalks<\/li>\n<li class=\"ingredient\">Egg plant, diced small- 1\/2 of the large eggplant<\/li>\n<li class=\"ingredient\">Mushrooms, diced- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Oregano, dried- 1 tsp<\/li>\n<li class=\"ingredient\">Tomato paste- 3tbsp<\/li>\n<li class=\"ingredient\">Tomato sauce, low sodium- 3\/4 cup<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handful<\/li>\n<li class=\"ERSeparator\">[b]Other ingredients[\/b]<\/li>\n<li class=\"ingredient\">Cheddar Cheese or mixed cheese, grated<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making polenta[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Making polenta is very similar to making semolina, when you combine cornmeal or semolina in boiling water or milk it will thicken and and can be spread on a pan to set.<\/li>\n<li class=\"instruction\">In a large saucepan, boil water and season with salt and ground pepper.<\/li>\n<li class=\"instruction\">When the water starts to boil, slowly add cornmeal and keep stirring in the same direction without forming any lumps.<\/li>\n<li class=\"instruction\">Keep stirring till you have added all the cornmeal and break through any lumps that has formed.<\/li>\n<li class=\"instruction\">Stir and cook till the polenta begins to pull away from the pan.<\/li>\n<li class=\"instruction\">Remove from the heat and let cool down a bit.<\/li>\n<li class=\"instruction\">Line a square shaped baking pan with parchment paper.<\/li>\n<li class=\"instruction\">Grease little butter on the parchment paper and evenly spread the polenta using a spatula.<\/li>\n<li class=\"instruction\">Keep it in the refrigerator for 30 minutes or so till it has set well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making veggie topping[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In the meantime, let&#8217;s make the hearty vegetarian topping.<\/li>\n<li class=\"instruction\">Heat a large pan, add olive oil and add grated carrot, celery, eggplant and mushrooms.<\/li>\n<li class=\"instruction\">Cover and let the veggies turn tender.<\/li>\n<li class=\"instruction\">Sprinkle dried oregano and ground pepper over it and cook for some more time.<\/li>\n<li class=\"instruction\">When the veggies have cooked well but not mashed up, add tomato paste, combine well.<\/li>\n<li class=\"instruction\">Add tomato sauce, combine well and cook for a few more minutes.<\/li>\n<li class=\"instruction\">Taste and add more salt or ground pepper if needed.<\/li>\n<li class=\"instruction\">Sprinkle cilantro over it and remove from the heat, keep aside.<\/li>\n<li class=\"instruction\">Take the polenta out from the refrigerator, it should be well set by now.<\/li>\n<li class=\"instruction\">Using a knife dipped in hot water, cut into 3 inch slices just like you cut cakes, keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to assemble[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Grease a large oven dish with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Layer the polenta slices evenly to make a bed on the bottom of the dish.<\/li>\n<li class=\"instruction\">Layer the veggie topping over it and evenly spread it.<\/li>\n<li class=\"instruction\">Generously spread cheese over it.<\/li>\n<li class=\"instruction\">Repeat this to make one more set.<\/li>\n<li class=\"instruction\">At the top, garnish with cheese.<\/li>\n<li class=\"instruction\">Preheat the oven to 400 F.<\/li>\n<li class=\"instruction\">Place the prepared polenta lasagna into the oven on the bottom rack and bake for 15 minutes.<\/li>\n<li class=\"instruction\">If you want to make the cheese browned, you can broil it after 15 minutes of baking.<\/li>\n<li class=\"instruction\">Set the oven to broil mode, keep it in low heat and place the baked polenta lasagna on the top rack and broil it for just [b]1 to 11\/2 minutes.[\/b]<\/li>\n<li class=\"instruction\">If you broil it for more than 1 or 2 minutes, the cheese will burn, so be very careful while broiling.<\/li>\n<li class=\"instruction\">Remove from the oven, let cool down a bit.<\/li>\n<li class=\"instruction\">Using a knife, cut into large slices and serve hot.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">For making non-veg version: make the ground beef topping, here is the recipe.[br] You can add your favorite seasonings, herbs, or cheese while making polenta.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This makes a delicious vegetarian gluten free meal, If you are gluten intolerant and craving for lasagna, I would say polenta is an excellent substitution for lasagna pasta. Ever since I came to know about my husband&#8217;s gluten intolerance, I have been constantly looking for ways to replace and substitue wheat products with gluten free &hellip; <\/p>\n","protected":false},"author":1,"featured_media":10447,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[624,604,472,91,18],"tags":[],"class_list":["post-10444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cornmeal","category-europeon","category-gluten-free","category-main-dish-for-lunch-or-dinner","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=10444"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10444\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/10447"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=10444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=10444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=10444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}