Our weather just sucks. I hope I'm not offending anyone, but it's in the 60's, sunny, and the magnolia tree in the backyard is covered in plump, fuzzy buds ready to burst into bloom. Tahoe isn't much better. It's in the 50's right now, and it's January! The mountains should be covered in 20 feet of snow. Instead, not all chairlifts are open, scrub brush pokes through the snow alongside many runs, and we're relying on the man-made stuff, which takes a lot of water. And we're in a drought. Argh!!!
Polenta ready to chill.
We've got two trips to Tahoe planned this month, one with two of our grandsons (age 9 and 11) for some snowboarding, and I'm hoping for a new weather forecast so I can get some skiing in to at least break even on the season's pass I bought last May.
Peppers and onions about to be sautéed.
Luckily we don't need much snow to have a ski party. A ski party only requires a fire crackling in the fireplace, good friends and family relaxing on the sofas in front of said fireplace, and good eats and drinks. So we might not all have snow, but we at Progressive Eats invite you to our (virtual) progressive ski party for an evening of fun.
A peek at all the layers before going into the oven.
Progressive Eats is a group I've just joined, and first month on board it was already my turn to host the party, since I replaced someone who's turn it was. But no worries – it was a great way to get to know a new group, although several of them were already blogger friends 🙂 As hostess, I got to choose the theme, decide the type of courses people would bring, and create the entrée. I chose a Ski Party hoping to send a message to the snow gods, and decided on a vegetarian lasagna that uses polenta for the layers instead of noodles – perfect after a long day in the snow. And at Progressive Eats, you'll be happy to hear that instead of progressing from house to house for the party, all you need do is go from blog to blog. Much, much easier. Especially if it's snowing where you are, you lucky dogs.
Fresh from the oven.
Cheesy Polenta 'Lasagna' with Swiss Chard
Ingredients
Polenta
- 2 ¾ cup vegetable broth
- 1 tsp country mustard
- 2 tsp kosher salt
- 1 cup fine or medium yellow cornmeal I use a polenta style cornmeal
- 1 Tbsp unsalted butter
Layers
- 1 Tbsp extra-virgin olive oil
- ½ sweet yellow onion about 1 cup, diced
- 1 red pepper diced
- 1 orange pepper diced
- 1 poblano pepper diced
- ¼ cup chevre I use Redwood Hill Farm's Roasted Chile Chevre
- ¼ cup ricotta cheese
- ¼ cup finely grated Parmesan cheese
- 2 large bunches Swiss chard
- 1 1/3 cups your favorite marinara sauce (I use Trader Joe's Organic Tomato Basil Marinara
- 3 ounces sliced Fontina cheese
Instructions
Polenta
- Line a 9" X 13" baking sheet or pan with foil.
- Bring the broth to a simmer in a heavy pot and gradually stir in the mustard, salt, and cornmeal. Reduce the heat to medium-low and simmer the polenta, stirring often, until it's thick and not crunchy to the bite, about 20 minutes. There will be texture to the polenta, but it should be soft. Stir in the butter and spoon the polenta onto the baking sheet. Smooth it out using the back of a metal spoon and chill in the refrigerator.
Layers
- Preheat the oven to 350˚F.
- Heat the olive oil in a sauté pan over medium-high heat. Add the onion and peppers, and sauté until softened, about 20 minutes.
- Whip the chèvre, ricotta and Parmesan together in a small bowl using a fork.
- Bring a large pan filled with water 1" deep to a simmer. Remove the center veins of the Swiss chard and reserve for another use. Coarsely chop the leaves and place in the simmering water for 5 minutes or until wilted. When cool enough to handle, squeeze all of the moisture out.
- Remove the polenta from the refrigerator and slice in half. Smear a little tomato sauce on the bottom of a baking pan and lay one of the polenta halves on top.
- Spread half of the cheese mixture over the polenta and cover with half of the Swiss chard and half of the pepper mixture. Pour half of the tomato sauce over the top.
- Repeat, and top with the slices of Fontina.
- Cover the baking pan with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes or until bubbly.
Rita Held says
OMG Susan. Are you trying to make me fat??! This looks and sounds dee-licious! Seriously.
Jane, The Heritage Cook says
What a fabulous main course for our Progressive Dinner Susan! And I especially love it because it is gluten-free! Yee Haw! 🙂 I can’t wait to give this a try and I know it will be a mainstay for our “cooler” months (and I use that term loosely this year!). Brava on your first month and stepping up to the plate so quickly!
Liz says
Thank you so much for hosting us with this fabulous theme, Susan! Yeah, I’m happy to skip the skiing, park myself by the fire and eat a big helping of your splendid lasagna!
Viviana says
I love polenta´s versatility and you honor it with your amazing recipe, liked specially adding mustard to the broth, must give it a distinctive flavour. I´m a great fan of polenta in every way (made a lemon polenta pudding last week!) so I´m saving this one for later!
Emma says
What a great idea for lasagne! Also, great spin on the usual veggie spinach lasagne 🙂
Jenni says
What a fantastic theme, Susan! I’m not so much about the skiing, but I am all about the comfort food! Polenta + goat cheese + marinara + all the rest of the goodness? What a great main course! I’m so glad you’re a part of the Progressive Eats group, and thank you for hosting your first month out! xo
Ansh says
Thank you for a wonderful theme and for hosting us this month. Now if only I could reach out and get my share of lasagna from the screen. Looks incredibly good.
Lynda says
This looks divine. I will don my t-shirt and flip flops to make it. Luckily we got a bit of skiing in over xmas!
lizthechef says
This looks yummy – but I share your feeling about the weather. We got a shower yesterday, pretty much the only rain we have had all month…
Wendy Read says
I am so going to make this! I have printed this and have everything here at the house, so excited! Love polenta. Gorgeous pics as well!
Barbara @ Barbara Bakes says
Thanks for picking such a fun theme. Your lasagna looks like the perfect main dish to warm up with after a day on the slopes.
TerriSue says
I love polenta. This looks fantastic!
Tiffany @ Triple Crème Decadence says
You had me at cheesy! This looks incredibly comforting and I love your addition of swiss chard!
Jeanette | Jeanette's Healthy Living says
This sounds and looks so good, I wish I could just dig into the screen and grab a bite. Thanks for hosting our Progressive Dinner this month!
Lana | Never Enough Thyme says
We love polenta but I often forget how many ways it can be used! Like this absolutely incredible sounding lasagna. Oh my word, I don’t ski but I’d come to the party just for a taste of this!
Suzanne says
Sounds like a fun group Susan and I love your lasagna, using polenta for the layers is brilliant. It had to be so delicious, Did you get your snow? Maybe your prayers to the snow Gods were for the wrong city, we got slammed in Brooklyn and snow is only pretty for a minute here.
cheri says
Hi Susan, Lake Tahoe is such a beautiful place, envy you this time of year. Love this lasagna, the use of polenta sounds delicious!
Choc Chip Uru says
Your polenta lasagna is a fantastic idea, delicious recipe 😀
I can’t wait to try swiss chard again!
Cheers
Choc Chip Uru
Alana@Sweets Occasions says
My mouth is watering! Looks super yummy.
GiGi Eats says
THAT SAUCE is captivating!!! I need it in my next meal!
Dana @ Foodie Goes Healthy says
I love this idea. I have been looking for a way to jazz up polenta, and this is perfect. Love the virtual progressive party too, great fun!
kiano says
I’ve been needing new ways to prepare polenta!
kiano says
I’ve been needing new ways to prepare polenta!
Nutmeg Nanny says
I love that you used polenta in this dish. What a delicious twist.
Laura @MotherWouldKnow says
I’ve had a delicious version of polenta lasagna at a friend’s house, but never made it myself. Your version looks so enticing. I can’t imagine anything more satisfying on a wintry evening. (While you’re complaining about too much heat and sun, we’re in a cold snap on the East Coast, so I’m all for a hot casserole right now.)
amanda @ fake ginger says
I am with you about the weather. We’ve usually got snow every couple days in January but we beat our record high yesterday with 67! Craaaaazy.
These look so delicious! I don’t cook polenta often enough, totally want to make this!
Mila says
That lasagna looks very tasty and sooo cheesy! using polenta in it is something interesting! 🙂
Barb | Creative Culinary says
This looks amazing; nothing wimpy here!
Great theme and perfect timing too; who knew snow would create a ski trip ambiance for so many?
So glad you’ve joined Progressive Eats and thanks for jumping right in and hosting. I owe you!
Norma Chang says
A wonderfully delicious and comforting gluten-free dish.
I will be more than happy to send you our snow, it been snow on top of snow and more is predicted.
Oui, Chef says
Sorry, I guess we’ve stolen all of Tahoe’s snow here in Boston. Would you like to have some of it back? 😉 I’ll trade you some for some of this gorgeous lasagna!
cathy branciaroli says
I love chard — this looks great Susan!
Liz says
Thanks for the recipe! I find I don’t cook enough with polenta, but I always enjoy it when I do.
Scott Williamss says
This lasagna was delicious and had such unique ingredients . What kind of camera did you use for these awesome photos?
The Wimpy Vegetarian says
I’m so glad you enjoyed it! I used a Canon Rebel for the photos – thanks very much for the compliment 🙂