The "M&M" Version of Mushroom and Polenta Lasagna

I can't remember where I got the inspiration for this recipe, but Thom says it's the "M & M's" version! What does that mean? Well, I have this habit of substituting ingredients when I don't have the called-for ingredient on hand. Sometimes I make so many substitutions in a recipe, that the result doesn't bear much resemblance to the original! The first time I did this, Thom joked and said "Oh, I see.. you didn't have paprika so you used red M&M's!" (eye-roll.... *whatever*!)

Cathy's version of Mushroom, Artichoke, and Polenta Lasagna! :)

Serves 8 ~ Pre-heat oven to 375

1 med onion, halved and thinly sliced cross-wise

16 oz mushrooms (your choice as to variety/type), stems removed, caps thinly sliced. ( I used a 10oz pkg of mushrooms, and added 1 can of artichoke hearts (NOT the marinated kind) that I coarsely chopped.

2 cloves garlic minced

3/4 cup plus 2 tbsp evaporated milk

2 tbsp cornstarch

1/4 cup cheese (original recipe called for cream cheese, but I didn't have any, so I used oka.. but I bet even laughing cow would be good!)

1/4 c white wine

3/4 tsp salt, 1/4 tsp pepper, 1/4 tsp freshly grated nutmeg.

2 tubes polenta, cut into 1/2" slices

1/2 cup grated parmesan or romano cheese.

Cook onion in large non-stick skillet coated with vegetable spray, (I used a good-sized knob of butter) Cook over med-high heat, stirring often. Add all mushrooms, artichoke hearts, and garlic, continue to cook and stir until onions are wilted and mushrooms are soft. Add the milk, bring it to a simmer, stirring occasionally.

Mix the cornstarch with the remaining milk, and stir into mushroom mixture. Add cheese, and wine, cook stirring 1-3 minutes until smooth and blended. Remove from heat, add salt, pepper and nutmeg.

Coat 10x10" baking dish/casserole with cooking spray. Spread about 3 Tbsp of the mushroom sauce in the bottom of the dish. Layer 1/3 of the polenta slices over the sauce. Sprinkle 1/4 cup of the Parmesan cheese over the polenta. Top with half of the remaining mushroom sauce, layer with 1/3 of the polenta slices, and remaining sauce, and a final layer of the polenta. Bake, uncovered for 30 minutes or so, until bubbly. Sprinkle with remaining parmesan, and run it under the broiler for a couple of minutes to lightly brown the cheese. Finally, remove it from the oven, cover loosely with some tin foil, and let stand for 10 minutes before serving. Yummmm!!!!

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