Polenta Lasagna - serves 4

2 tbsp olive oil
1/2 lb mushrooms, sliced
salt and pepper
1 lb lean ground beef
1/2 lb hot Italian sausage, casings removed
1 onion, chopped
1 clove garlic, minced
1 can (14 oz) tomato sauce
1/4 cup chopped fresh parsley
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp hot pepper flakes
1/3 cup fresh bread crumbs
2 eggs

Polenta (recipe below)
1/4 cup fresly grated Parmesan cheese

In large deep skillet, heat oil over high heat; cook mushrooms until golden brown, about 3 minutes, stirring often. With slotted spoon, remove to plate; sprinkle lightly weith salt and pepper to taste.
In same pan, cook beef, sausage, onion and garlic over medium-high heat, breaking up meat with spoon, until beef is no longer pink, about 5 minutes. Drain off any fat.
Stir in tomato sauce, parsley, basil, oregano, and hot pepper flakes; bring to boil. Reduce heat and simmer, partially covered, for 30 minutes, stirring often. Cool slightly. Taste and adjust seasoning, remembering cheese will be salty.
Stir in mushrooms, bread crumbs and eggs.
Spread half of the Polenta in greased 13x9-inch glass baking dish. Top with meat mixture, smoothing top. Spread with remaining Polenta, smoothing top. Sprinkle with cheese. Casserole can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.
Cover loosely with foil; bake in 350 F oven for 30 minutes. Uncover and boil for about 5 minutes or until golden brown.

Polenta:

4 cups water
1 tsp salt
1 cup yellow cornmeal
1/4 cup freshly grated Parmesan cheese
2 tbsp butter
1/4 tsp pepper

In saucepan, bring water and salt to boil. Gradually add cornmeal in slow, steady stream, whisking constantly until slightly thickened.
Reduce heat to low and cool, stirring often with wooden spoon, for 15-20 minutes or until mixture comes away from side of pan.
Remove from heat; stir in cheese, butter and pepper.