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Polenta Lasagna with Sausage
by: Margherita Romagnoli
- Preparation 20 min
- Cooking 60 min
- Portions 6 pers.
Ingredients needed
- 1 package Favuzzi polenta
- 100 g butter
- 100 g Favuzzi ''00'' Flour
- 1 litre milk
- 1 pinch nutmeg
- 2-3 sweet Italian sausages, cut in small pieces
- ½ cup grated parmesan
- Salt
- Favuzzi mushroom and truffle pâté (optional)
Products used in this recipe
Steps of preparation
- Preheat the oven to 215°C (420°F).
- Cook the polenta according to package instructions, but lower the cooking time to 35 minutes.
- Transfer the hot polenta to a large baking sheet (or 2 medium ones), lined with parchment paper and oiled.
- With the back of a spoon, spread out the polenta into a large rectangle about 2 cm thick.
- Lightly oil the surface, cover with cling film and let cool for at least 2 hours.
- To make the bechamel, melt the butter in a saucepan over low heat, then add the flour and stir until smooth.
- Cook for 3 minutes over low heat (do not let it brown).
- Gradually pour the milk over the roux while stirring with a whisk.
- Season with salt and a pinch of nutmeg, and continue stirring until the sauce is thick and velvety.
- Butter a baking dish, cut the cooled polenta into slices (more or less like lasagna sheets) and place at the bottom of the dish for the first layer.
- Pour some bechamel sauce on top, spread with the back of a spoon, add a few pieces of sausage and sprinkle with parmesan.
- Repeat until all ingredients have been used up.
- Add a few spoonfuls of mushroom and truffle pâté if you wish.
- Bake in the oven about 25 minutes.
- Let cool slightly before serving.
The polenta lasagna can also be prepared the night before and baked in the oven before serving.
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