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Polenta Recipes

Polenta Lasagna with Spinach and Mushroom

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Polenta Lasagna with Spinach and Mushroom
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Polenta Lasagna with Spinach and Mushroom

Course: Uncategorized
Servings

6

servings
Prep time

25

minutes
Cooking time

35

minutes

A good recipe got even better—and I got an amazing lunch! This recipe is a devious attempt to get you to eat your leafy greens.

Ingredients

  • 4 ¼ cups water

  • 1 cup Natura e Alimenta Organic Biodynamic Polenta Bramata

  • ½ bunch spinach about 1 cup after trimming and chopped into bite-sized pieces (may substitute kale or other greens)

  • 2 cups sliced button mushroom

  • 4 cloves garlic minced

  • ½ large onion chopped

  • 1 teaspoon Sonnentor Basil

  • salt and pepper to taste

  • Cheese sauce below

  • 1 ¼ cups Terre Di Sangiorgio Biodynamic Pasta Sauce (any flavor) / Country Tomato Puree

  • ¼ cup Emile Noel Organic Plain Black Olive (pitted & chopped)

  • vegan parmesan cheese optional

  • “Cheese” Sauce:

  • ½ cup water

  • ½ cube Naturgreen Vegetable Broth

  • ½ cup Soja Nature / unsweetened Ecomil Almond Milk

  • ¼ cup Sunria Cashew Nut soaked

  • ½ block of silken tofu

  • 1 teaspoon Gourmet Onion Flakes

  • 1 ½ tablespoon Nutritional yeast

  • ½ teaspoon sea salt optional

  • a pinch of Sonnentor white pepper powder

  • 2 teaspoon Arrowroot powder

Directions

  • Boiled 4 cups water in a pot then turn down the heat, pour in the polenta and whisk evenly. Let it cook about 15 minutes.
  • Spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 0.5 cm (¼ inch). When it has solidified, cut it into an even number of pieces that you can fit together to fit your baking dish.
  • Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
  • Sauté the onions and mushroom until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute. Add the spinach, basil, and ¼ cup water. Sauté until the spinach is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
  • Preheat oven to 375° F. Oil the bottom and sides of a baking dish.
  • Line the bottom of the baking dish with the polenta slices. Spread ½ cup of the tomato sauce over the polenta, and then spread the spinach mixture over the sauce. Sprinkle the chopped olives over the spinach and top with polenta slices. Repeat another layer. Lastly spread the remaining tomato sauce over the top and sprinkle with vegan parmesan, if desired.
  • Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.

Notes

  • Despite the long list of ingredients, this dish is pretty easy to put together, especially if you pre-make polenta base a day ahead. You’ll probably spend the most time preparing the spinach & mushroom creamy sauce.