Zebra Tomato And Polenta Lasagna - kosher salt

Method

• Preheat oven to 350 degrees.
• Put 4 3/4 cups water in large pot, add salt and bring to a boil.
• Slowly sprinkle polenta into water in a thin stream, whisking constantly until it is absorbed.
• Reduce heat to simmer, and cook, covered, for 35 minutes.
• Every 10 minutes, give the pot 1 minute of vigorous stirring; after final stir, allow polenta to cook for 5 more minutes.
• Turn out into a bowl.
• Meanwhile, cut 5 tomatoes into quarters, and place them with garlic in blender.
• Blend tomatoes until very smooth.
• Taste puree mixture, season lightly with salt and white pepper, and set aside.
• Slice remaining tomatoes into disks, each 1/4 inch thick.
• Grease 8-by-8-inch baking dish with olive oil.
• Spoon half of polenta into dish, and press it out to sides in even layer.
• Arrange 1 layer of tomatoes on top of polenta, season lightly with salt and white pepper, and place 1 oregano leaf on each tomato slice.
• Drizzle about 3 tablespoons of puree mixture over tomatoes.
• Sprinkle a third of crumbled feta over puree.
• Beat ricotta cheese and egg together, and season lightly with salt and white pepper to taste.
• Build second layer of tomatoes, salt, white pepper and oregano.
• Spread half of ricotta mixture over this layer.
• Make another layer from the rest of the polenta.
• Place layer of tomatoes, salt, white pepper and oregano over polenta.
• Add remaining ricotta and then remaining sliced tomatoes, and season again as above.
• Spread remaining puree over all, and then sprinkle remaining crumbled feta over top.
• Bake for 35 to 45 minutes, until tomatoes are bubbling and cheese is golden.