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Blue Cheese and Butternut Squash Polenta Lasagna
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| Ingredients: | |
| 3 c | water |
| 1 1/4 c | yellow cornmeal |
| 2 T | olive oil and oil for coating |
| 1/4 t | salt |
| 1 | diced tomato |
| 2 | minced garlic cloves |
| 2 c | peeled & diced butternut squash |
| 1/2 c | blue cheese |
| 8 oz | mozerella |
Procedure:
Preheat oven to 375F. Bring water to a boil, whisk in cornmeal, oil, salt, and garlic. Stir for 5 minutes. Spread onto a cookie sheet and chill in refrigerator till cool. Put 1/2 cornmeal in the bottom of a greased 9X9 pan and brush with oil. Spread squash, blue cheese, and tomato. Top with rest of cornmeal, brush with oil and top with mozerella. Cover with foil and bake for 30 minutes. Then remove foil and bake for another 10-15 minutes.
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