Tue March 26, 2013
Lazy Layered Polenta
After we mentioned it just a few weeks ago, I have been craving polenta again.
However, I thought I would create a much easier baked polenta that requires far fewer ingredients and prep time. This recipe has only four ingredients but can easily be changed to accommodate different tastes.
What you need:
1 18 oz plain polenta "log"
1 c organic Boca meatless crumbles - thawed
1 1/2 c shredded mozzarella
1 1/2 c marinara
What you do:
Mash the polenta in a bowl. Press half the polenta into the bottom of a non-stick 8.5 inch bread pan. Spread all of the veggie crumbles on top of the polenta, followed by half of the sauce and half of the cheese. Cover this with the rest of the polenta, spreading evenly. Follow with the remaining sauce. Cover with aluminum foil and bake at 400 degrees for 35 minutes.
Remove the foil and top with remaining cheese. Bake uncover for another five minutes.
The layers of this dish do not hold up like a lasagna would because of the nature of the ingredients. What the entree lacks in uniformity, it makes up for in delicious, hearty goodness.
This recipe can be kept simple or can be altered using additional items like mushrooms, olives or even spicy red pepper flakes.