My Nonni's
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Tuscan TipsLearn Italian
  Recipes
Lasagna:

My Nonni's Classic Italian Lasagna

My Nonni's Polenta Lasagna

Ravioli:

My Nonni's Fried Ravioli

Polenta:

My Nonni's Polenta

My Nonni's Torta de Polenta

Gnocchi:

My Nonni's Potato Gnocchi

My Nonni's Ricotta Gnocchi

Risotto:

My Nonni's Risotto with Meat Sauce

Spaghetti:

My Nonni's Spaghetti and Meatballs

Antipasti:

My Nonni's Tuscan Antipasto Salad

My Nonni's Traditional Antipasti Platter

 

My Nonni's Polenta Lasagna

*Serves 10-12

Ingredients

  • 2 cups polenta
  • 8 cups of chicken broth
  • ½ cube of butter
  • 2 tablespoons olive oil (for sautéing)
  • 4 Italian mild sausages (remove from casings)
  • 2 bunches of Swiss chard (remove white ribs)
  • 10-12 cloves garlic (chopped)
  • 1 medium onion (chopped)
  • 1 pound sliced mushrooms (remove stems)
  • 8 ounces ricotta cheese
  • 8 ounces pesto sauce
  • 1 box (3 12 oz. pouches) My Nonni’s Italian Meat Sauce
  • 1 cup parmesan cheese (grated)
  • 1 cup mozzarella cheese (grated)

Cooking Instructions

***Prepare the polenta the day before***

Polenta:

  • Bring the chicken broth and butter to a boil.
  • Slowly add polenta, stirring in the same direction. Reduce heat to a simmer and occasionally stir to avoid lumps, scraping bottom and sides of pan.
  • When polenta is done (about 25-30 minutes), pour into a buttered 8x8 Pyrex dish. Cool and refrigerate overnight.

Filling:

  • Crumble and sauté sausage and set aside in bowl.
  • Cook Swiss chard in a tablespoon f olive oil with garlic until limp and all moisture is gone. Set aside.
  • Saute onion in a tablespoon of olive oil. Add mushrooms and sauté until golden.
  • Combine sautéed sausage, Swiss chard, garlic, onion and mushrooms in bowl.

Assembly:

  • Remove polenta from Pyrex by turning over and releasing.
  • Cut polenta into ¼” slices.
  • Using a 9x13 Pyrex, ladle My Nonni’s Italian Meat Sauce on bottom of dish and place a layer of polenta slices over sauce to cover bottom.
  • Continue layering in this order: sauce, polenta, pesto, ricotta, filling and grated cheeses (about 3 layers). Finish top layer with sauce and grated cheese.
  • Bake at 350˚ for 45-50 minutes. Let cool 10 minutes.

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From Tuscany with love