Polenta Lasagna

• For the Polenta:
• 8 cups chicken stock
• 2 cups coarsely ground yellow cornmeal
• 1 tablespoon salt
• For the Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 bay leaf
• ½ lb ground beef
• ½ cup dry red wine
• 2 cans (15 oz) petite diced tomatoes, with their juices
• Salt and pepper to taste
• ½ lb fresh mozzarella cheese, sliced, or 2 cups grated mozzarella cheese
• ½ cup grated Parmesan-Reggiano cheese

For full instructions please go to: daringgourmet