POLENTA LASAGNA WITH FETA AND KALE
This is one of my favorite recipes, full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep's milk. I used a goat's milk feta but you can use any type of feta you can find. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. I use the traditional polenta (unflavored) from Food Merchants. If you have the time, you can make polenta from scratch, spread it on a baking sheet in a 1/4" layer while it's still hot, refrigerate it until firm, and use a juice glass to cut small disks out of the polenta. Enjoy!
Provided by Whats Cooking
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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).
Nutrition Facts : Calories 193.7, Fat 13.2, SaturatedFat 5.7, Cholesterol 28.7, Sodium 586.6, Carbohydrate 13.4, Fiber 2.4, Sugar 5.9, Protein 6.7
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BROKEN LOVE
[email protected]I'm not sure about the combination of polenta and feta, but I'm willing to give it a try.
iblankedurmommy
[email protected]This recipe seems a bit complicated, but I'm sure it's worth the effort.
Jackson Kasema
[email protected]I'm not a big fan of polenta, but this lasagna might just change my mind.
Israr Hashimi
[email protected]Polenta lasagna? What a unique and creative idea!
Zubair Ahmad Zaki
[email protected]This polenta lasagna looks so delicious! I can't wait to try it.
redwillow
[email protected]I love that this recipe is vegetarian and can easily be made vegan. It's a great option for meatless Mondays.
Hailey Jolicoeur
[email protected]The polenta lasagna was a hit at my dinner party! Everyone raved about the unique and delicious flavor.
Sherry Semple
[email protected]This lasagna was a great way to use up leftover polenta. It was easy to make and very flavorful.
Joy Mathabela
[email protected]I've never worked with polenta before, but this recipe made it easy and enjoyable. The lasagna turned out perfectly, and my family loved it!
titus vybes
[email protected]This polenta lasagna was a delightful surprise! The combination of creamy polenta, tangy feta, and earthy kale was simply divine.