For supper last night we had Caprial pences Polenta & Pesto Lasagne it was the first time I made it and it was deliciuos.I love anything with pesto in it!

Polenta & Pesto Lasagne
Serves 6

POLENTA
6 cups vegetable stock
4 cloves garlic, chopped
3 shallots, chopped
2 tablespoons cayenne sauce
3 cups finely ground cornmeal
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper

PESTO
3 cups fresh basil
4 cloves garlic
1 cup pine nuts or walnuts, toasted
1 cup freshly grated Parmesan
3/4 cup extra virgin olive oil

2 cups ricotta cheese
2 cups blue cheese
1 cup freshly grated Parmesan

To prepare the polenta, butter a 9x11-inch baking pan. Heat the stock, garlic, shallots, and cayenne sauce in a medium saucepan until it reaches a rolling boil. While whisking, slowly add the cornmeal in a thin stream. Cook over medium heat, stirring until very thick, about 5 minutes. Add the butter and season with salt and pepper. Pour into the prepared pan and set aside to cool.

To prepare the pesto, put the basil, garlic, nuts, and Parmesan in the bowl of a food processor and process until the mixture is smooth. Scrape down the sides of the bowl and, with the machine running, slowly add the olive oil through the feeder tube. Purée until smooth. Transfer the pesto to a bowl and set aside.
To make the lasagne, preheat the oven to 350°. Run the blade of a knife around the edge of the polenta and loosen it from the pan. Gently invert the pan and remove the cooled polenta. With a long-bladed, sharp knife, cut the polenta into two equal sheets. Place one layer of the polenta in the baking pan. Spread half of the pesto on the polenta. Spread about half of the ricotta on top of the pesto. Sprinkle half of the blue cheese and Parmesan cheese over the ricotta. Place the other half of polenta on top of the cheese. Cover with the remaining cheese. Bake in the oven for 30 minutes, or until the cheese is melted and hot. Remove the lasagne from the oven and let cool for 3 to 4 minutes. Cut into portions; transfer to individual plates and serve. With it i served an oriental cucumber salad which went well with the lasagna.......Oriental Cucumber Salad 3 medium Cucumbers
1 tsp. Salt
1 tsp. Sesame Seeds
1 tsp. Soy Sauce
1 Tbs. Sesame Oil
1 tsp. hot Soybean Paste
1 tsp. fresh Lemon Juice

Clean and peel the cucumber. Cut into thin, round
slices. Place the cucumber slices in a non-metal bowl
and sprinkle the salt over them. Toss the slices and let
them soak with the salt for about 15 minutes.
Lightly rinse the cucumber slices in a colander and let
drain. Pour the drained cucumber slices into a non-metal
bowl and add the sesame seeds, soy sauce, sesame oil,
soybean paste, and fresh lemon juice. Toss to combine
all ingredients thoroughly.

Refrigerate the cucumber salad for about an hour before
serving.

For dessert we had.........Strawberry Ice Cream 3 large eggs
1-1/2 cp. sugar
1/2 tsp. salt
5 cp. milk
1 (13 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
2 tbsp. vanilla
1 pint crushed strawberries sweetened with 3 tbsp. sugar

Beat eggs in large mixing bowl. Add sugar and salt, beating until
completely blended. Bring 5 cp. milk to a boil. Add hot milk slowly to egg
mixture, beating constantly. Add evaporated and condensed milk and vanilla.
Add crushed fruit with its juice. Let cool in refrigerator or freezer. Pour
into a 4 quart ice cream container. Freeze according to freezer direction.
makes about 1 gallon Hope you all have a great day
love Julie