Everyday Gourmet

Shake things up this school holidays!


TEFAL_EG8_EP23_Calabrian Polenta Lasagne


TEFAL – Calabrian Polenta Lasagna

School holidays are in full swing, Moana is playing for the 14th time and your kids are still bored. Don’t pull your hair out just yet, we have the perfect meal to distract and nourish the family at the same time. Plus it’s delicious!!

Chef: Justine Schofield

Serves: 4

Time: 1½  hours


1 large onion

3 cloves garlic

1 tsp chilli flakes

2 tbsp olive oil

4 thick Italian pork and fennel sausages, casings removed

500g beef mince

1 x 400g can crushed tomatoes

700ml tomato passata

3 sprigs of basil, leaves picked

3 leaves of kale, stalk removed and shredded

1.8L water

400g fine polenta

1 cup grated Parmesan

50g butter

2 balls of buffalo mozzarella, torn into small pieces


Chop the onions, garlic and chilli with the ultra blade. Replace with mixer blade and add oil in a large and salt and cook over for 6-8 minutes or until the onions are very soft but not coloured. Now add meat the and cook until browned. Add the tomatoes and basil and season with salt and pepper. Slow cook for 50 minutes. 20 minutes into cooking the sauce, add the kale.

Bring the water to the boil in the bowl of the cuisine companion (or pot). If using the cuisine companion, insert the whisk attachment and then rain in the polenta (if not just whisk in the polenta). Add the salt and cook for 30 minutes at 80C on the lowest speed. Or if cooking in a traditional pot cook for the same time, whisking every 5 minutes.

Once the polenta is cooked, fold through butter and ½ a cup of Parmesan and reserve for later. The polenta will firm up a little this is ok.

Preheat the oven to 180°C. Brush a little oil in a 35cm x 25cm (approx.) lasagne baking dish. Spread one third of the polenta in the base of the dish. Spoon over a third of the meat sauce and sprinkle with a little of the Parmesan and some torn pieces of mozzarella. Repeat the process, finishing with the meat sauce and Parmesan.

Bake in the oven at 180°C for 35-40 minutes. Once it is cooked rest for 10 minutes before serving.

This recipe was cooked with the Cuisine Companion with shredder/slicer. Discover more on the product here.


Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 11/07.