Broccoli Rabe Polenta Lasagna

serves 4 (with some leftovers)

I can't take full credit from coming up with this basic idea. It originated with Carol Field, a journalist resident in San Francisco who authored "The Italian Baker" and "Italy in Small Bites". She taught this recipe in cooking class at the Tante Marie Cooking School in San Francisco.

But I made several modifications to her basic recipe which makes my version lighter and even more luscious that her original recipe. My modifications include adding nutmeg to the polenta, using a tomato sauce without meat (not a ragu as she uses), and adding mushrooms to the layers between the polenta. The combination of nutmeg in the polenta and hot pepper flakes in the tomato sauce are an uncommonly happy pair. The peppery sweetness of the nutmeg fits nicely against the more aggressive spiciness of the hot pepper flakes.

Ditty's version makes such a delicious Sunday Supper, I had to share it with friends of this "Sunday Supper Home Page" even though it is not a "Ditty original".

Polenta:

2 medium size potatoes (any type is fine)
4 cups cold water (to cook polenta)
1 cups polenta meal
1 bunch broccoli rabe
salt, pepper and freshly grated nutmeg

Sauce:

1- 28 oz tin of imported whole Italian tomatoes
1- 26 oz tetra pack of Pomi chopped tomatoes
1 large clove garlic
small handful of parsley (chopped)
1/2 handful of fresh basil leaves (chopped)
1/2 tsp of hot dry pepper flakes (or to taste)

Between the polenta layers:

Assembly :

Serving:

Notes: