POLENTA LASAGNA

-18

Polenta layered with spinach, ricotta cheese, pine nuts, tomato coulis, mornay sauce-

-Preparation: 

LAYERED together is-

     Polenta: Cornmeal, butter, water, nutmeg, cooked in sheet tray, cut

     Ricotta Stuffing: ricotta, parmesan cheese, pine nuts

     Spinach: sautéed with garlic and onions

     Mornay Sauce: 

     Boursin aka “herbed cream cheese” and heavy cream

     Tomato Coulis Sauce: 

     Pureed tomato, onions, garlic, fresh basil, red wine

-Quantity: one piece, no sides 

        

-Served: HOT on a large plate