Polenta Lasagna Loaf
In Chef John’s lasagna loaf, which can be served either directly from the pan or inverted onto a platter for a nicer presentation, twice-cooked polenta replaces the noodles.
To make polenta, heat water, salt, and a large pot to a rolling boil.
Boiling water and polenta should be whisked together until the polenta begins to thicken, which should take about a minute.
Reduce heat to medium-low and simmer for 25 to 40 minutes, stirring frequently until polenta is soft and has lost its grainy texture.
Immediately after removing polenta from the heat, whisk in butter and Parmigiano-Reggiano cheese.
Polenta is transferred to a silicone baking pan (or oiled foil or parchment paper).
Spread it out uniformly to form an 8 by 13-inch rectangle, almost to the edges.
Put plastic wrap over the top and use your hands to smooth it out.
To further flatten, place a baking sheet on top and press lightly.