Angie’s Polenta Lasagna Review

I made my own polenta (4 cups chicken broth to 1 cup polenta); spread it out on a buttered cookie sheet, covered it with plastic wrap and refrigerated until firm. I then cut the polenta into circles with a round cookie cutter. For the sauce, I substituted Johnsonville® mild Italian sausage for the ground beef, giving it a couple of quick pulses in my food processor after browning to give it a finer, more beef-like texture. Delicious! My whole family liked it. Thanks for the recipe Angie!