Easy Polenta Lasagna


I happened across this recipe on a website that I’m really starting to enjoy. It also just HAPPENS to be a gluten free recipe, which I love, considering that a very good friend of mine has Celiac’s.  I don’t go out of my way to cook gluten-free, but I consider it a bonus when a recipe doesn’t require any funky changes to be gluten free. So yay!

1 recipe prepared polenta, chilled until firm and cut into thin, 1/4 in. thick, 3 inch wide cubes. (Prepare according to box instructions, using veg broth instead of water if desired, and spices to taste)
1/2 tbsp. olive oil
Your favorite grill seasoning (gluten-free)
small bowlful of fresh spinach
marinara sauce (gluten-free, of course- most are, luckily)
Organic cheddar or feta cheese

Heat olive oil in nonstick pan on medium and swirl to evenly cover surface. Add your polenta squares and season generously with grill seasoning. Let brown and then turn. Season browned side and turn once more to set in the spices. Add spinach to one side of the pan and let wilt. To assemble, heat oven to broil. Place browned polenta squares on cookie sheet and top with wilted spinach. Drizzle with marinara sauce and top with organic cheese. Place under broiler and let cheese get melted and golden brown on top.

One comment
  1. Okay. So I completely spaced on the grill seasoning. That probably would have made the issue I had about lack of flavor not an issue. 🙂 Oops. I actually filled my muffin pan with polenta after a quick pass with nonstick spray (just in case). I also filled one bread loaf pan. The loaf pan I kept for later!

    I think this has a lot of potential and I loved having preportioned bites. Two of the muffins with a side salad is perfect!

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