Polenta as a sub for pasta in lasagna?

[CraigC]

I was reading a thread on another forum where someone suggested using polenta that had been cooled on a sheet pan and cut into strips, as a sub for pasta sheets in lasagna. They claim they have done this and it came out good. I'm thinking that any liquid would turn the polenta to mush during baking. Thoughts anyone?

 

[Morning Glory]

Hmm... I think there is an Italian dish that layers cooked and cooled polenta with meat/veg but its not called lasagne. MypinchofItaly might know. I'd think that the polenta would be much thicker than pasta sheets.

 

[ElizabethB]

I'm thinking that any liquid would turn the polenta to mush during baking. Thoughts anyone?

DITTO
Can not imagine that the polenta would remain firm.

Are you going to try it?

 

[medtran49]

DITTO
Can not imagine that the polenta would remain firm.

Are you going to try it?

NO!!! please don't put ideas in his head. I've gotten to the point where I'm iffy about lasagna at best for some reason and definitely not with polenta.

 

[MypinchofItaly]

Lasagna di polenta yes, it exists and it’s very good, trust me!

Recently I’ve also made a pizza-polenta that I think I’ve also posted here, if I’m not wrong.

But, back to lasagna di polenta, usually is made reusing the polenta made the day before, cold, so it is thick enough to not melt and not being soggy, it stays firm.

Usually cut about 1 cm, then put in a baking tray, seasoned with ragù or vegetables or cheese, baked and voila’.. buonissima!

 

[Herbie]

Another thing on my list to try when I have a functioning kitchen.