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Polenta Napoleon

Layers of bright reds and greens along with golden yellow polenta make this dish a showstopper! Polenta is a great base for so many things and in this case puts a Napa Valley twist on traditional lasagna ingredients.

Ingredients:

Olive oil
Salt and pepper
6 medium portobella mushrooms, cleaned, stems removed and halved
1 large thin eggplant, sliced into 1 inch thick rounds
2 cups Classic American Simmer Sauce
2 medium bell peppers, cut into 2 inch squares
1 pound fresh mozzarella, sliced into rounds
1 16-ounce tube pre-made polenta, sliced into 1 inch rounds

Preheat grill or oven to 375°. Season each item with a little olive oil, salt and pepper. Brush the mushrooms and eggplant with a light coat of simmer sauce. Assemble napoleans in the following order: eggplant, polenta, mushrooms, peppers, cheese. Bake 25 minutes or until cheese begins to bubble and vegetables soften. In a sauce pan, heat remaining sauce; serve with napoleon.

Tip: Keep napoleons stacked by using a toothpick to hold them while they cook.

Used in this recipe:

American Classic Simmer Sauce With Mushrooms