INGREDIENTS:2 qts. Bechamel sauce
4 oz. Loccatelli cheese (cow’s milk cheese)
2 oz. Parmesan cheese
2 oz. Asiago cheese
½ qt. vegetable stock
½ qt. milk (approximate)
2 ½ Tbsps. salt
1 lb. corn meal
4 oz. portabello mushrooms, julienne
4 oz. shiitake mushrooms, julienne
1 oz. morel mushrooms, julienne
2 oz. cremini mushrooms, sliced
4 oz. domestic mushrooms, sliced
4 oz. brandy
½ qt. brown vegetable stock
3 oz. pesto sauceDIRECTIONS:1. Heat the bechamel sauce and add the three cheeses. Set aside.
2. To make polenta: Simmer vegetable stock, milk and salt. Slowly add the cornmeal while whisking mixture with a wooden spoon. Continue to whisk until the raw flavor is out of the polenta. You may need to add more or less cornmeal, depending on the evaporation of the water. (The final mixture should be the consistency of oatmeal).
3. Spread the polenta out on a sheet pan that is covered with parchment paper. Smooth out the mixture and chill it for several hours.
4. Saute all of the mushrooms in the olive oil until slightly softened. Deglaze the pan with the brandy; add the brown stock and reduce.
5. Cut polenta into diamond shapes. Brush with olive oil and grill.
6. Place polenta diamonds on a sheet pan, top with mushroom mixture and bechamel. Bake the lasagna at 375°F for 25 minutes or broil it until the top layer turns golden brown in spots (about 45 minutes). Garnish with pesto sauce and opal basil.SERVINGS:24, 5-6 oz. servingsFrom:Chef Rob Harbison, Executive Chef, Princeton University