8-10 1 Hour 20 Minutes
Print Recipe

Polenta Lasagne



  • 100g butter
  • 4 cloves garlic, chopped
  • 1 brown onion, diced 
  • 1.2 litres milk
  • 3 cup cups instant polenta
  • Salt
  • 150g mozzarella

Pork and Chorizo Sauce 

  • 1/2 brown onion, diced
  • 2 cloves garlic 
  • 1 red chilli, thinly sliced, optional 
  • 200g chorizo, thinly sliced 
  • 1/3 cup extra virgin olive oil 
  • 500g pork mince
  • 100g butter 
  • 2 tbsp tomato paste 
  • 1/4 cup red wine
  • 1 bunch thyme
  • 1 bunch parsley
  • 2 tbsp paprika
  • 1 x 400g can Ardmona Crushed Tomatoes 
  • 2 tbsp oregano 
  • 1 cup grated fontina cheese
  • 1 cup grated mozzarella cheese


  1. Heat butter in a saucepan, add onion and garlic and stir through. Heat until butter has melted and the garlic and onion becomes translucent. Add milk and allow to simmer on a medium temperature.
  2. Once the milk has come to the boil add polenta and whisk for a few minutes. As the polenta thickens stir with a wooden spoon.
  3. To make the pork and chorizo sauce, coat a large saute pan with extra virgin olive oil and set over medium-high heat. Add the onion, garlic, chilli, chorizo and olive oil and cook, while continuously stirring, until the onion is almost translucent, this can take up to 10 minutes.
  4. Add the ground pork and brown for 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, salt, pepper, thyme, parsley, oregano, tomato paste, canned tomatoes and red wine. Simmer until the sauce has thickened and reduced, for about 15 minutes. Taste and season.
  5. Preheat the oven to 175°C.  Pour the polenta in a dish and spread evenly. Top with the chorizo sauce and finally the cheese. Bake for 30 minutes or until the cheese has melted and become golden.
Polenta Lasagne

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