0 0
Polenta Lasagna With Feta And Kale

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

193.7
Calories
118 g
Calories From Fat
13.2 g
Total Fat
5.7 g
Saturated Fat
28.7 mg
Cholesterol
586.6 mg
Sodium
13.4 g
Carbs
2.4 g
Dietary Fiber
5.9 g
Sugars
6.7 g
Protein
138 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Polenta Lasagna With Feta And Kale

Features:
    Cuisine:

    Sorry, this wasn't good. It's way too salty, mostly because of the kalamata olives. The dish also expressed a ton of liquid out of the kale, resulting in mush. If you're going to precook leafy greens, you have to press the moisture out of it.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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. 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. 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!,Sorry, this wasn’t good. It’s way too salty, mostly because of the kalamata olives. The dish also expressed a ton of liquid out of the kale, resulting in mush. If you’re going to precook leafy greens, you have to press the moisture out of it.,I made this recipe but substituted eggplant instead of kale(breaded and fried.It was gone in a flash!Next time I’m going to try green squash.I also used parmesan instead of Feta.It was delicious and not at all too salty.The olives blended perfectly.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 375f.

    2
    Done

    in a Large Pan, Heat Olive Oil Over Medium-High Flame. Saut Onions and Rosemary Until the Onions Begin to Brown. Add Garlic and Carrots. Saut Until Garlic Fragrances the Oil, About 2 Minutes. Add Kale and Saut Until Tender, Then Remove Pan from Heat.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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).

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Feta Artichoke Dip
    previous
    Feta Artichoke Dip
    Borracho Chicken Crock Pot
    next
    Borracho Chicken Crock Pot
    Feta Artichoke Dip
    previous
    Feta Artichoke Dip
    Borracho Chicken Crock Pot
    next
    Borracho Chicken Crock Pot

    Add Your Comment

    4 × 5 =