Polenta lasagna loaf

Bring salted water to a boil on high; whisk in the polenta and keep whisking a minute or two until it thickens.

Reduce to medium-low and cook about 30 minutes, stirring very often, until the grains are soft and the bitter aftertaste is gone; slightly underdone is fine.

Off the heat, quickly whisk in butter and Parmesan.

While hot, spread on a silicone baking mat almost to the ends lengthwise and about an inch and a half from the edges widthwise; cover with plastic wrap, smooth by hand and press level with a pan.

Refrigerate until firm, unwrap and cut into four equal rectangles with a pizza wheel or dull knife to fit a 9 by 5 loaf pan, trimming as needed.

Mix ricotta, Parmigiano Reggiano, grated mozzarella, kosher salt, black pepper, cayenne, one beaten egg and chopped Italian parsley.

Heat about 3 cups of pasta sauce. Grease the loaf pan with olive oil and lay in the best polenta piece smooth side down.

Layer a third of the cheese mixture and about a cup of sauce, repeating polenta, cheese, sauce until finishing with the fourth piece of polenta.

Tap the pan, set it on a sheet pan, tent with foil so it does not touch the top.

Bake in the center of a 375F oven for one hour.

Cool 15 or 20 minutes before serving.

Serve out of the pan with a spoon or spatula, or line the pan with parchment if unmolding onto a platter so the top layer does not stick.

Top with a little sauce and a sprinkling of Italian parsley; serve with a salad of bitter greens.