Italian Polenta Lasagna with Gorgonzola Cheese

Polenta lasagna with gorgonzola cheese is one of many ways that an Italian polenta recipe can be done.

In general, we can say that the layers of polenta should alternate those of gorgonzola cheese, it's almost like layering a lasagna that's why it's called polenta lasagna.

This polenta is prepared in the Aosta Valley and in Biella city, but it's also cooked in Lombardy region, it can slightly change depending on the type of cheese used.

Ingredients: serves 4

- 1½ qt (1½lt) of water
- 1 lb (450g) classic or istant polenta flour
- 1 lb (450g) Gorgonzola Cheese
- 4 oz (60g) grana padano or parmesan cheese
- 4 oz (100g) butter
- 4 Tbsp (60g) salt
- 1 Tbsp extra virgin olive oil

Quick Istant Polenta
DeLallo Instant Polenta, 9.2-Ounce Units (Pack of 12)

If you have little time instead of classic corn flour you can buy instant polenta which can be cooked in a matter of minutes. If you go for the classic corn flour, keep in mind that it will take about 45 minutes to cook.

Preparation: easy 1 hour

2. 3. Stir constantly so it does't stick to the pan until polenta is cooked.
Follow here: How to Make Polenta.

4. Grease a baking dish with butter.

5. Cover the bottom with a layer of soft polenta.

6. Then add the sliced gorgonzola cheese.

7. Then add the butter into small cubes or flakes.

8. 9. Cover with another layer of polenta and then of gorgonzola.

10. 11. As a final layer place the gorgonzola and finish with a generous sprinkl of grated grana padano or parmesan cheese and some butter.

12. Cook lasagna polenta in the oven for 15-20 minutes at 350°F (180°C).

Polenta with Mushrooms
My favorite polenta with porcini mushrooms...