Polenta in the style of lasanga

Melissa Clark's recipe from NYTimes, halved, and with a few modifications based on reviews. I served this for Candlemas and I thought it was yummy and pretty convenient because of all the possible options for making it ahead. You could just make the polenta sheets ahead; assemble the whole thing and not bake; or bake and re-heat.

2 T butter

1.75 t kosher salt (1 t salt)

1 c polenta (not instant)

2.5 oz (2.5 c) spinach

1 c parm

8 oz ricotta

1.5 T finely chopped parsley

1 T finely chopped basil

(1/2 large egg)

Pinch nutmeg

pepper if you can eat it

1.5 c marinara w oregano, small grated garlic clove, evoo as needed to make it taste good

½ lb shredded mozz

Oven to 425. Grease 2 8x8s w butter.

Prep polenta: put polenta in 3 c cold water with 1/2 T kosher salt, sit for 10-15, then cook, whisking, till thickens nicely. Whisk in 2 T butter. Whisk in spinach till wilted, 2 min. Off heat and add 1/2 c grated parm and some dollops extra ricotta if you've got it. Season to taste.

Scrape evenly into the two 8x8s and spread. Sprinkle 1/4 c grated parm (total) over. Bake till firm and cheese melted, 12-18 min; consider broiling a bit to lightly caramelize the parm. Let cool in pan on rack.

Prep marinara, as needed, and ricotta: mix ricotta, parsley, basil, nutmeg, grated clove of garlic, salt to taste. If you're assembling the whole thing in the same day, add 1/2 beaten egg. (Probably a whole egg would be ok). 

Same day or next day: Add ½ egg to ricotta if needed. Spread half ricotta on polenta. Pour half marinara on top, then half mozz. Then reverse the other polenta dish over and floop the second sheet down on it. Proceed with ricotta, marinara, mozz. Then ¼ c parm.

Oven to 375. Place on sheet in case of bubblage. 45-50 min. Broil if needed to brown top. Rest 15 to firm up.