Polenta Lasagna Loaf

1. Stage

Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.

2. Stage

Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.

3. Stage

Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.

4. Stage

Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.

5. Stage

Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.

6. Stage

Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.

7. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.

8. Stage

Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.

9. Stage

Bake in the preheated oven until bubbly, about 1 hour.

10. Stage

Remove from the oven, discard foil, and let rest for at least 15 minutes.

11. Stage

Divide onto 6 plates. Garnish with parsley and serve with additional sauce. Polenta Lasagna Loaf. Chef John