Polenta Lasagna With Feta and Kale
photo by Whats Cooking
- Ready In:
- 1 (18 ounce) package prepared polenta (in a tube)
- 1 cup marinara sauce
- 1 cup pecorino romano cheese, shredded
- 2 tablespoons extra virgin olive oil
- 1⁄2 yellow onion, chopped finely
- 5 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1 small carrot, diced
- 1 bunch lacinato kale, shredded
- 1⁄4 cup pitted kalamata olive, chopped finely
- 1 1⁄4 cups feta cheese, mashed with fork
- extra virgin olive oil, to grease baking pan
- Preheat oven to 375°F.
- In a large pan, heat olive oil over medium-high flame. Sauté onions and rosemary until the onions begin to brown. Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes. Add kale and sauté until tender, then remove pan from heat.
- Grease the bottom and sides of a 8x8-inch baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
- Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 1/2 cup of marinara sauce. Sprinkle shredded pecorino evenly across the top.
- Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).
Questions & Replies
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This is a very intense, extremely salty dish. And I'm a saltaholic. I cut down the feta to 1 cup (would reduce even more next time), subbed chard for kale cuz that's what I have in my garden and parmesan for the romano. My biggest beef with this recipe other than the salt is the serving size. For me, one little "sandwich" of polenta is not enough for a main dish. This recipe didn't fill out even my small casserole. A lot of effort for such little output. Next time I would double or treble the recipe, reduce the feta. and freeze. DH loved it.
Being the first time I tried polenta, this dish was amazingly better than I thought it was going to be. It tasted just like it came from an authentic italian restaurant. I followed the recipe as is except I omitted the olives. I'm not too fond of olives. The only con to this dish is if you don't have the ingredients on hand, this isn't exactly the cheapest list of ingredients. Furthermore, since i still have my training wheels on in the kitchen It took me a lot longer than 20 minutes to prep for this meal. But, it was all worth it in the end. This recipe is a keeper! P.S. I was only able to squeeze 4 servings out of the 6-serving recipe. And make sure you cut your polenta very THIN! You'll need every last slice of polenta.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.