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Polenta Lasagna *Makes 6 servings*		Quinoa with Roasted Vegetables \| Whole Wheat Popovers Asian Brown Rice and Peanut Salad Toss \| Breakfast Bites Far East Tabbouleh \| Healthy Zuccini Bread Jamaican Black Bean Stew \| Polenta Lasagna Honey Whole-Grain Bread \| Soba Stir-Fry Mushroom Barley Stew \| Oats ‘n’ Apple Tart White Chip Apricot Oatmeal Cookies

Polenta Lasagna

Ingredients

4-1/4	cups water, divided
1-1/2	cups whole grain yellow cornmeal
4	teaspoons finely chopped fresh marjoram
1	teaspoon olive oil
1	pound fresh mushrooms, sliced
1	cup chopped leeks
1	clove garlic, minced
1/2	cup (2 ounces) shredded part-skim mozzarella cheese
2	tablespoons chopped fresh basil
1	tablespoon chopped fresh oregano
1/8	teaspoon black pepper
2	medium red bell peppers, chopped
1/4	cup freshly grated Parmesan cheese, divided

1. Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13×9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

2. Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.

3. Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350°F. Spray 11×7-inch baking dish with nonstick cooking spray.

4. Cut cold polenta into 12 (3-1/2-inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving.

Nutrients per Serving
(1 lasagna wedge)
Calories	201
Calories from Fat	19 %
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	7 mg
Carbohydrate	34 g
Fiber	7 g
Protein	9 g
Sodium	148 mg

Dietary exchanges

1-1/2 Starch

2 Vegetable

1/2 Meat

1/2 Fat

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