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Polenta Lasagna Loaf – Food Wishes ctm magazine

I’ve never been a huge fan of polenta. And that’s because as a kid I used to get it slightly undercooked, which gives it a sandy texture, and bitter aftertaste. That’s not an issue here, since we boil and bake, which makes it sweet, soft, and absolutely delicious, especially layered into a lasagna. Enjoy!

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about Polenta Lasagna Loaf, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • Federico Catelli on March 15, 2022

    It's a kind of polenta concia also known as polenta pasticciata

  • Emlyn Griffith on March 15, 2022


  • Burgundy Niles on March 15, 2022

    Can this be made in advance, and then baked before serving? Like freezing or in the fridge the day before? Or would the polenta get too mushy/homogenous with cheese? Maybe the polenta could be frozen, then layered, and back in freezer…
    Excited to try it! Love all of my Chef John techniques 🙂

  • Justin Weathers on March 15, 2022

    LMAO “rage eat” sounds like me when it comes to dinner every night!

  • Ruby Duma on March 15, 2022

    You could cut into the lasagna like meatloaf out of the pan. Still looks delicious.

  • - Gina on March 15, 2022

    Lasagna soufflé!😀 Looks delicious! Thank you so much Chef John!

  • Erick Hines on March 15, 2022

    Gotta love grits!

  • Michelle English on March 15, 2022

    sits down with a movie, fork, and the entire loaf pan in her lap

  • Unknown Name on March 15, 2022

    Haha! His commentary is always so hilarious! 😅

  • altheliterate on March 15, 2022

    Rage eating, Yes that's a thing

  • PhatTrumpet2 on March 15, 2022

    We used to make something like this for family meal whenever we had extra Bolognese, except it only had one of each layer. We called it "Italian Shepherd's Pie."

  • bookittyrun el guapo on March 15, 2022

    that's awesome.
    thank you.

  • Wren McNally on March 15, 2022

    Line the pan with parchment paper?

  • GioDyna on March 15, 2022

    kermit the foie gras

  • Laís Fernandes on March 15, 2022

    Que estranho ver gringo fazendo polenta

  • Koji 888 on March 15, 2022

    Unusual. Meaty,. Yet soft, creamy, and delicate. 😍 👍 I think this could be converted to Chile Relleno.

  • D Topa on March 15, 2022

    That looks so mushy. Definitely a polenta dish and not a lasagna dish.

  • Jane Doe on March 15, 2022

    Oh my goodness, “Polenta Lasagna” what an incredible idea! Looks so delicious! 😋 I know you oiled your pan… However, may l suggest placing a piece of Parchment Paper on the bottom of your pan as well as your oil. Being a Pastry Chef for 40 plus years, I’m positive that will fix the problem. After you’ve inverted your Polenta Lasagna, don’t forget to peel off your Parchment Paper! It definitely won’t taste good! 😂

  • Simon Smith on March 15, 2022

    I can't wait to try making this!

  • mgmcd1 on March 15, 2022

    Try putting a layer of provolone slices on the top with oregano and Parmesan for the last 20 mins or so. It makes a nice bubbly top.

  • Ineluctable Smith on March 15, 2022

    I hear alternatives to pasta is going to become necessary with Ukraine out of the wheat market. We need to eat more corn products anyway.

  • Erin Howett on March 15, 2022

    It's not that far off from gnocchi alla romana

  • helen alderson on March 15, 2022

    Italian tamale pie!

  • dranoa on March 15, 2022

    I love the sharing of imperfections in the process! This is how we learn and improve our skills. Thank you for sharing! 🙏🏼

  • russel williams on March 15, 2022

    Sauce first….always.

  • Sara Morais on March 15, 2022

    I'm definitely gonna make this ASAP, including the flipping on a plate, of course, just for the thrill !!! Love you, Chef John

  • Darcy Jorgensen on March 15, 2022

    Looks so very good!!

  • epistte on March 15, 2022

    Remember to line the loaf pan with parchment paper when I make this.

  • john retail on March 15, 2022

    john u forgot to put sauce on the bottom of the tray.

  • J on March 15, 2022

    “I was so angry, I started to rage eat” 😂😂

  • Emma on March 15, 2022

    Honestly, I never thought that any disaster could be as disastrous as the cauliflower fry debacle of 2017….but this juuuuust might do it😂

  • scarletletter68 on March 15, 2022

    In the South we call that GRITS!

  • Christie Trout on March 15, 2022

    I’m I the only one that watches chef John, for his personality not the recipe? I have never cooked or eaten polenta.

  • SteveTheMajesticDragon on March 15, 2022

    i thought this was a baked pineapple from the thumbnail for a second

  • GildaLee27 on March 15, 2022
  • Fred Newstead on March 15, 2022

    Ok, you can shoot me behind the barn later….how is polenta different from grits?

  • Jac Shank on March 15, 2022


  • penguinistas on March 15, 2022

    Looks delicious chef John.

  • josh viking on March 15, 2022

    Polenta=grits=mush? all cornmeal….so you can use mush instead of pasta ? and make lasagna? interesting…..

  • Ay B on March 15, 2022

    My very good friend Mrs. Rodriguez would bring this dish to every party or get-together. Always a crowd pleaser!

  • OsakaRose on March 15, 2022

    Your "disaster" doesn't even come close to mine! As a young bride just learning to cook, I made a HUGE error one night with dinner! I threw wet rinsed french fry potatoes into a frying pan full of hot oil. It splashed everywhere on the stove and caught on fire! I was about to throw water on it (I was panicked by then) and my husband yelled "NOOOO!". He grabbed the pan lid and threw it on the pan and turned off the burner. The back wall behind the stove burned some and the hoodie vent over it was pretty torched! THAT WAS A DISASTER! You just had a boo-boo! 😀

  • Brussel Sprout on March 15, 2022

    I’m drooling! 😋

  • Lynda Gibson on March 15, 2022

    Your disaster made me laugh out loud (and if you know me that is rare) so thank you for a good laugh and a fabulous recipe!!!

  • Alex Oxthorn on March 15, 2022

    I don't know why, but the texture here reminds me of moussaka.

  • Ruth Wilson on March 15, 2022

    can you share the name of your silverware? I always notice it in your videos and its so pretty! I would love to get some for my family. Love your recipes and videos too!

  • Wallace Hunter on March 15, 2022

    This is literally a combination of two of my favorite flavors and textures EVER!! For me Polenta and Lasagna? OMG!!

  • Hamadanners on March 15, 2022

    Thing about pastas if you drop them on the counter they'll still taste the same if you scrap it back into the bowl. That is if your counter is clean it's just a second plate. The five second rule doesn't work with pasta

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