Polenta Napoleon with Mixed Herb Pesto Recipe

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Polenta Napoleon with Mixed Herb Pesto
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Ingredients
23
Count
Nutrition
477
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. For the polenta: In a large saucepan combine the milk, heavy cream, water, olive oil, and kosher salt and bring to a boil over high heat. Reduce the heat to medium low and slowly pour in the cornmeal, whisking constantly until it thickens, about 5 minutes.
  3. Cover a baking sheet with plastic wrap. Pour the polenta onto the plastic covered baking sheet and spread to an even 1/4-inch thickness. Let cool at least 15 minutes.
  4. For the pesto: Puree the basil, mint, cilantro, shallots, and garlic. Add the olive oil in a slow, steady stream, while the food processor is running. Stir in the Parmesan, kosher salt, and sambal.
  5. For the lasagna: Cut the zucchini lengthwise into 1/4-inch thick slices. Heat the olive oil in a large skillet over high heat and saute the zucchini slices until lightly golden. Season with salt and pepper.
  6. Oil an 8-inch round springform pan. Spread 2 tablespoons of tomato sauce on the bottom of the pan. Cut the polenta into 3 (7 3/4-inch) rounds. Brush the tops with the Mixed Herb Pesto.
  7. Place 1 disk in the bottom of the spring form pan. Drizzle with 1/4 cup of tomato sauce and arrange half the zucchini on top. Sprinkle with 2 tablespoons of Parmesan. Cover with the second round of polenta, 1/4 cup tomato sauce, the rest of the zucchini, and 2 tablespoons of Parmesan. Top with the last polenta round, the remaining tomato sauce, and Parmesan. Bake for 20 minutes.
  8. Remove from the springform pan, cut into wedges and serve.
  9. Tomato Sauce:
  10. 1/4 cup olive oil
  11. 1 cup minced onion
  12. 2 cloves garlic, minced
  13. 1/2 teaspoon chili flakes
  14. 28 ounce can whole Italian tomatoes
  15. 2 tablespoons tomato paste
  16. 1 1/2 teaspoons sugar
  17. 2 tablespoons extra-virgin olive oil
  18. 1 1/2 teaspoons chopped fresh marjoram leaves
  19. 1 1/2 teaspoons chopped fresh basil leaves
  20. 1 1/2 teaspoons kosher salt
  21. Special equipment: food processor or food mill
  22. In a large pot heat the olive oil over medium heat. Cook the onion, garlic, and chili flakes in the oil until softened but not browned, about 5 minutes. Add the tomatoes (juice and all), tomato paste, and sugar. Reduce the heat to medium low and simmer until the sauce has thickened, about 20 minutes. Cool the tomato sauce for 10 minutes.
  23. Puree the sauce in a food processor or food mill. Stir in the extra-virgin olive oil, marjoram, basil, and kosher salt. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
  24. Yield: 6 cups
  25. Preparation Time: 15 minutes
  26. Cooking Time: 30 minutes
  27. Inactive Time: 10 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.29 Kcal (1998 kJ)
Calories from fat 252.48 Kcal
% Daily Value*
Total Fat 28.05g 43%
Cholesterol 37.1mg 12%
Sodium 1645.54mg 69%
Potassium 488.53mg 10%
Total Carbs 46.9g 16%
Sugars 8.67g 35%
Dietary Fiber 4.87g 19%
Protein 10.28g 21%
Vitamin C 8mg 13%
Vitamin A 0.5mg 16%
Iron 61mg 339%
Calcium 255.8mg 26%
Amount Per 100 g
Calories 178.28 Kcal (746 kJ)
Calories from fat 94.31 Kcal
% Daily Value*
Total Fat 10.48g 43%
Cholesterol 13.86mg 12%
Sodium 614.64mg 69%
Potassium 182.48mg 10%
Total Carbs 17.52g 16%
Sugars 3.24g 35%
Dietary Fiber 1.82g 19%
Protein 3.84g 21%
Vitamin C 3mg 13%
Vitamin A 0.2mg 16%
Iron 22.8mg 339%
Calcium 95.5mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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