General Make-ahead Mexican-inspired Polenta Lasagna recipe By Claire Tansey Published: March 8, 2022 Updated: April 23, 2024 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Mexican-inspired Polenta Lasagna This polenta lasagna is a twist on the make-ahead classic. Put it in the oven, then head outside to enjoy whatever cottage fun is in season. from votes Print Recipe Pin Recipe Ingredients 1x2x3x Instructions Line a large, rimmed cookie sheet (about 13-by-18-inch) with parchment, or grease with cooking spray. Heat broth and water in a large pot over medium until just simmering. Slowly whisk in cornmeal and ½ tsp chili powder. Cook, whisking constantly, until thickened and bubbly, 1–2 minutes. Pour onto prepared sheet, and use a spatula to smooth the polenta into an even, thin layer. Let stand at room temperature until set, about 20 minutes. Heat oil in a large pot over medium. Add onion and salt, and cook, covered, 3 minutes or until onions are starting to soften. Add mushrooms, zucchini, and garlic, and cook, uncovered, 8–12 minutes or until vegetables are golden and there’s very little moisture left in the pot. Add beef, and cook 3–5 minutes or until cooked through. Stir in chili powder, cumin, and cayenne. Drain one can of tomatoes, then add tomatoes plus additional can (and juice), crushing them with a spoon. Simmer until thickened, about 15–20 minutes. Stir in beans. Spread one-third of beef mixture in the bottom of a 9-by-13-inch baking dish. Top with ½ cup cheese. Cut polenta in half crosswise. Place one half over cheese. Top with another third of beef mixture and another ½ cup cheese. Top with the remaining polenta and remaining beef mixture. Sprinkle with remaining cheese. If making ahead, cool to room temperature, then cover tightly with foil, and refrigerate up to 2 days, or freeze. Preheat oven to 350°F. Bake, covered (25–35 minutes if going straight to oven, 50–70 minutes if from the fridge) until piping hot. Uncover, and broil 3–6 minutes until the cheese is golden. Let stand 5–10 minutes before serving. Notes A frozen lasagna makes for easy transport. To reheat from frozen, cook at 300°F for about 3 hours, then broil as per recipe. Author and cooking teacher Claire Tansey hosts family-friendly cooking classes and is has written two cookbooks celebrating uncomplicated cooking. The ultimate (raisins optional) butter tart recipe 8 seasonal recipes featuring spring produce Related Story The best cinnamon buns in Ontario cottage country, according to you Related Story 7 wineries to taste-test in Ontario cottage country