Calabrian Polenta Lasagne

Cook time 1.5 hours
Servings 4

Ingredients

1 large onion

3 cloves garlic
1 tsp chilli flakes
2 tbsp olive oil
4 thick Italian pork and fennel sausages, casings removed
500g beef mince
1 x 400g can crushed tomatoes
700ml tomato passata
3 sprigs of basil, leaves picked
3 leaves of kale, stalk removed and shredded
1.8L water
400g fine polenta 
1 cup grated Parmesan 
50g butter
2 balls of buffalo mozzarella, torn into small pieces

Calabrian Polenta Lasagne

Method

Place the onion, garlic and chilli flakes in a food processor and pulse a few times until finely chopped. Add to a large pan with the olive oil over medium heat and cook for 6-8 minutes until softened.

Next add the mince and sausage meat the and cook until browned. Add the tomatoes, passata and basil and season with salt and pepper. Cover with a lid and, over a low heat, slow cook for 45 minutes. Halfway through cooking the sauce, stir through the kale. Once cooked, remove from the heat and allow to cool slightly.

Bring the water to the boil in a pot. Rain in the polenta, and if using the Tefal cuisine companion, insert the whisk attachment. Add the salt and cook for 30 minutes at 80°C on the lowest speed. Or if cooking in a traditional pot, cook for the same time, whisking every 5 minutes.

Once the polenta is cooked, fold through butter and ½ the Parmesan and reserve the rest for later. The polenta will firm up a little - this is ok.

Preheat the oven to 180°C. Brush a little oil in a 35cm x 25cm (approx.) lasagne baking dish. Spread one third of the polenta in the base of the dish. Spoon over a third of the meat sauce and sprinkle with a little of the Parmesan and some torn pieces of mozzarella. Repeat the process, finishing with the meat sauce and Parmesan.

Bake in the oven at 180°C for 35-40 minutes. Once it is cooked rest for 10 minutes before serving.