Polenta-lasagna

Ingredients for Polenta-lasagna

Instructions for Polenta-lasagna

To prepare the Polenta-lasagna recipe, please follow these instructions:

Polenta: Pour polenta grit in lukewarm salted water in a pan.
Warm on medium heat.
Stir constantly until it thickens.
Turn down to the lowest blow and stir very often so that it does not burn.
Wide in 1 cm thick layer on baking sheet.
Let it settle (there is probably too much Polenta - the rest can be frozen and when it is used you can squeeze excess water out of it, you can also use it the following day in other Italian food or you can experiment with spending ½ amount of recipe).

Meat sauce: brown the meat in the frying pan.
Take the meat up.
Clean and chop onion, celery, carrot, garlic, chili.
Blanch green.
Add tomato and water.
Boil for 15 minutes. Until it's soft.
Blend the sauce with a blender.
Add meat and wine.
Boil completely for 2 minutes.
Season with spices.
Leave simmer for 5 minutes.

Bechamel Sauce:
Melt butter in a saucepan.
Add flour.
Stir well until it is soft.
Add milk gradually and stir.
Add spices.
Stir.
Add cheese.
Stir until it is dissolved in the sauce.

lasagna:
Use a large, greased lasagne dish.
Start with bechamel.
So meat sauce.
Then saw a layer of polenta.
Continue upwards.
Finish with meat sauce and then bechamel.
Bake in preheated oven 200 gr. For 30 min. Till it's done.

tips:
Served with lune flutes and spice butter of your choice + green salad.