Martes, Hunyo 19, 2012

Polenta Lasagna with Feta and Kale

This recipe is full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep’s milk.


  • 1 (18 ounce) package prepared polenta
  • 1 cup marinara sauce
  • 1 cup pecorino Romano cheese, shredded
  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped finely
  • 5 garlic cloves, minced
  • 1 tsp 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 8×8-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
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