Polenta Lasagna With Feta And Kale Recipes

POLENTA LASAGNA WITH FETA AND KALE

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).

LAMB AND POLENTA LASAGNA

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Drain 1 can tomatoes, reserving juice, then break up tomatoes into 1/2-inch pieces with a spoon if necessary; puree the second can of tomatoes,including juice and reserved juice (from other can), 1/4 teaspoon salt and 1/8 teaspoon allspice in a blender OR use hand blender, until smooth.
• Transfer tomato puree to a 2-quart heavy saucepan and boil uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes, remove from heat.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and remaining 1/2 teaspoon allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes; add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute.
• Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch glass pie plate with half of polenta slices (overlapping slightly); scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta; scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella.
• Bake, uncovered, until bubbling and beginning to brown, about 20 minutes; let stand, loosely covered with foil, 15 minutes before serving, Enjoy.

POLENTA WITH FETA AND SPINACH

Steps:

• Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
• Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
• Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
• You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.