A delightful twist on the classic lasagna, this dish layers creamy polenta with vibrant vegetables and gooey cheese for a satisfying meal.
Bring the water to a boil in a medium saucepan.
Use a whisk to prevent lumps when adding the cornmeal.
Gradually whisk in the cornmeal and salt, stirring constantly.
Stir continuously to ensure a smooth consistency.
Cook the polenta on low heat until thickened, about 10 minutes.
Cover the saucepan partially to avoid splattering.
Pour the cooked polenta into a greased baking dish and let it cool.
Smooth the surface with a spatula for an even layer.
Sauté the onions in olive oil until translucent.
Cook on medium heat to avoid burning.
Add the mushrooms and bell peppers, cooking until tender.
Stir occasionally to ensure even cooking.
Season the vegetables with black pepper and remove from heat.
Taste and adjust seasoning as needed.
Spread the vegetable mixture over the polenta layer.
Distribute evenly for consistent flavor.
Sprinkle the mozzarella cheese on top.
Ensure the cheese covers the vegetables completely.
Bake in a preheated oven at 350°F for 30 minutes.
Cover with foil for the first 20 minutes to prevent over-browning.
Garnish with fresh basil before serving.
Chop the basil finely for a more aromatic garnish.
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