Cheesy Polenta Lasagne with Mushrooms and Seitan

Cheesy Polenta Lasagne with Mushrooms and Seitan
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons water
  • 8 ounces seitan
  • 2 (16-to 18-ounce) logs ready-made plain polenta
  • ¼ pound Italian Fontina, coarsely grated (about 1 cup)
  • 3 ounces Gruyère, coarsely grated (about 1 cup), divided
  • ½ teaspoon thyme leaves
  • 2 ½ cups whole milk
  • + 6 more ingredients
    • 3 tablespoons olive oil
    • Scant ½ teaspoon grated nutmeg
    • 3 tablespoons all-purpose flour
    • ½ stick unsalted butter
    • 3 cloves garlic
    • 10 ounces cremini mushrooms

Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish. Melt butter in a 2-to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes. Meanwhile, heat milk in a sepa...

View full recipe at Epicurious

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