Polenta Mock Bean Lasagne



Polenta can seem like a boring ingredient but you can jazz it up by making this mock gluten-free bean and mince lasagne. It can be prepared and eaten later, next day, frozen when cold or served immediately.

Serve 4

Make mince:

Dice 1 large onion and 1 carrot, place with 1tbsp oil in a microwavable bow, cover and cook for 3 minutes. Add 400g mince of your choice (I used lamb) and cook for 3 minutes breaking up the mince and stirring half way through. Add 450g can of baked beans in tomato sauce, 2 tbsp tomato puree (or ketchup) half tsp ground nutmeg, salt and black pepper. Microwave for 10 minutes, stirring half way through.

Make the polenta:

Bring to boil one and a half pints veg stock. Reduce to a fast simmer. Add 2tsp turmeric. Gradually stir in 200g quick cook polenta (cornmeal) whisking the whole time or using a spatula. After three minutes there should be large bubbles and a really thick volumed mixture with no lumps which is why you should never stop stirring until it is ready.

Have four equal sized portion dishes ready. Whilst the polenta is still hot put 2tbsp in each dish and smooth out evenly. Add a layer of mince mixture, another layer of polenta and a final layer of mince mixture. Top each mock lasagne with 50g grated cheddar cheese.

Either place dishes under a preheated grill or microwave for 4 minutes.
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