Recipe for lasagna baked with fountain cheese and mozzarella. WITH polenta, chard leaves, and chorizo tomato sauce, cooked with minced pork with garlic and специй. 
Photo of the dish: ДжонниMiller Time: 2 hours. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For polenta:
- 950 ml. lightly salted chicken stock
- 1 1/4 Art. instant polenta
- Coarse salt
- 2 tbsp. l melted unsalted butter
For chorizo meat sauce:
- 1 tbsp. l olive oil
- 1 small onion, diced
- 450 gr minced pork
- 2 tbsp. l paprika
- 1 tbsp. l granulated dried garlic
- 1 tbsp. l onion powder
- 1 tsp chili powder (mix of spices with chili recipe see here)
- 1 tsp ground cumin
- Coarse salt and freshly ground pepper
- 2 tbsp. l red wine vinegar
- 4 cloves of garlic, chop
- 1 can (400 gr.) Sliced canned baked tomato
For lasagna:
- 1 bunch of Swiss chard
- 1 tbsp. l olive oil, and also optionally for forms
- 1 clove of garlic, chop
- Coarse salt and freshly ground pepper
- 1/2 tbsp. coarsely grated fountain cheese
- 1/2 tbsp. coarsely grated mozzarella
Recipes with similar ingredients: polenta, onion, minced meat pork, paprika, garlic granules, onion powder, chili seasoning, cumin, wine vinegar, garlic, grilled tomatoes, chard, fountain cheese, mozzarella cheese
Recipe preparation:
- Cook polenta: In a large saucepan, bring to boiling chicken stock. Add polenta and cook, constantly stirring for 3 to 4 minutes, until the grits combine with liquid. Add 1/2 tsp. salts; cover and continue cook at medium temperature, another 5 – 6 minutes. In the end Cooking mix ghee. Hold polenta warm.
- Make Chorizo Sauce: Pour Olive Oil into large pan and heat to a moderate to high temperature. Add the onions and fry, stirring, for about 10 minutes, until the onion will not become almost transparent. Add minced pork and fry in for 4 – 5 minutes, kneading meat with a wooden spatula. Add paprika, granulated garlic, onion powder, chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper. Fry meat with spices for 1 min., then add vinegar, minced garlic and Tomatoes Continue cooking until the sauce becomes thick, about 15 minutes Add salt and pepper to taste. Keep the sauce warm.
- Prepare lasagna: Rinse the leaves of the chard under water, dry and cut into slices. Heat in a large pan olive oil and garlic to a moderate to high temperature; add chard and fry with a lid for 3-4 minutes. Salt and Spice up. Throw the chard into a colander and squeeze the excess moisture.
- Preheat the oven to 180 ° C. Lubricate with a small amount. olive oil oval (23 cm.) or square (20 cm.) form for baking. Put half polenta in shape and evenly spread over the surface. Top with half the chorizo sauce and the whole chard. Sprinkle with half of each type of cheese. Distribute the remaining polenta on top, then the remaining chorizo sauce and finally the remaining cheese. Cover with lasagna aluminum foil, place form on a baking sheet in the oven and cook for 30 minutes. At the end time to turn on the grill in the oven. Remove foil and continue cook until the cheese is browned, about 3 more min Stir with lasagna for 25 minutes before serving.
