Saturday, August 30, 2008
Om nom nom nom
This is what I made for dinner. I pulled the recipe from:
So freakin tasty! I've made it a few times, and its always a hit. We put sausage in it(being meat eaters) And I put fresh mozzarella on top. You can always tweak it to your liking. Thats the beauty of food. It can always be made exactly the way you want it. I love cooking. Love it, love it!
POLENTA LASAGNA WITH FETA AND KALE
1 tube (18 ounces) prepared polenta
1 1/3 cup marinara sauce
1 cup pecorino romano cheese, shredded
2 tablespoons extra virgin olive oil
1/2 onion, chopped finely
5 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1 small carrot, diced
1 bunch kale (preferably lacinato), shredded
1/4 cup pitted kalamata olives, chopped finely
1 1/4 cup feta cheese, mashed with fork
Extra olive oil to grease baking pan
Preheat oven to 375 degrees F.
In a large pan, heat olive oil over medium-high flame. Sautee onions and rosemary until the onions begin to brown. Add garlic and carrots. Sautee until garlic fragrances the oil, about 2 minutes. Add kale and sautee until tender, then remove pan from heat.
Grease the bottom and sides of a 8x8" 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 3/4 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)These pictures dont do this dish justice. It was fantastic if I do say so myself.
And really, really easy to make.