Polenta "Lasagna"

This recipe is gluten-free, but not Paleo. Corn is a grain and therefore should be consumed in moderation. If your body can tolerate corn, then go for it....it's DELICIOUS!!!

Polenta is made by boiling cornmeal into a thick, solidified porridge. It can be baked, fried or grilled. Making polenta from scratch can be time consuming so I buy it pre-cooked in this convenient tube.

Photo courtesy of Google

It's fairly easy to find in the grocery store and it's organic (which means it's not made from genetically modified corn)!!

This recipe is not Paleo-compliant, but for those of us who can tolerate corn on occasion it's a great alternative to the layered pasta version. This is such a simple recipe you'll have on the table in less than an hour. Feel free to add vegetables, meat and/or extra cheese to your liking. My version only has two layers, but you can also make this in a larger pan and add as many layers as you want!

Preheat the oven to 350 degrees. Slice the polenta into half inch thick slices.

Spread some tomato sauce (I used strained tomatoes, but feel free to use any tomato sauce you like) in the bottom of a baking dish. Top with one layer of polenta slices. Cover with cheese (I used sheep's milk grated romano, but shredded mozzarella would also work great), and your choice of spices (I used oregano and basil). If your tomato sauce is seasoned, you might not need to add extra spices. 

Add another layer of sauce, polenta, cheese and spices. Top with some more sauce and cheese. 

Bake in the oven at 350 degrees for 30-40 minutes, until cheese is bubbly and the whole casserole is warmed through.