Polenta, bolognese and cheese lasagne

Serves : 4

Preparation time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 1l (4 cups) chicken broth
• 500 ml (2 cups) 35% cream
• 500 ml (2 cups) milk
• 2 garlic cloves, chopped
• 15 ml (1 tablespoon) herbes de Provence blend
• 500 ml (2 cups) medium cornmeal
• 60 ml (4 tbsp.) unsalted butter
• 250 ml (1 cup) grated Parmesan cheese
• 1 l (4 cups) thick homemade Bolognese sauce
• 250 ml (1 cup) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a saucepan, bring broth, cream, milk, garlic, herbes de Provence and salt to a simmer.
3. Then, over low heat, while whisking, gently pour in the cornmeal and stir constantly until all the liquid is absorbed and the cornmeal is cooked, about 10 minutes.
4. Add the butter and Parmesan cheese. Check the seasoning of the polenta.
5. Place a thin layer of polenta in a buttered lasagne dish. Spread a layer of Bolognese sauce on top and continue alternating layers of polenta and Bolognese sauce.
6. Cover with mozzarella and bake in the oven for 20 minutes, until the top is also gratinated.