Jay came over for polenta lasagna, salad, and the ever-delicious garlic bread tonight. The lasagna recipe is written to be very convenient, using processed foods – not my favorite, but I used good-quality ingredients (such as organic jarred marinara sauce) and it turned out to be delicious. Next time I may use a flavored polenta. This is written as a vegetarian recipe, but I decided to use turkey Italian sausage instead.
Our salad was perfect. Larry picked the dressing, and I added chives and fresh tomatoes. The dressing recipe is also in Fine Cooking’s Cooking Fresh 2005 special issue.
- Polenta Lasagna (Cooking Light, October 2005)
- Butter Lettuce and Radiccio with Chives, Tomatoes & Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: Ridge 2001 Syrah/Grenache (Dry Creek Valley, California). Yum. Really big and oaky.
I like the looks of this and may give it a try. Have you ever tried Rao’s jarred sauce? It is really good. Its list of ingredients are the things I always put in my homemade sauce, nothing odd or unnatural.
Sheri, this looks great. I’m going to try it!
Came here because Tom is clamoring for more “Key” lime pie and I don’t remember where I put the recipe. Thank goodness for your blog!