Polenta and Vegetable "Lasagna"

Serves 4-6
Ingredients:

1. 1 tube organic polenta (aka corn grits)
2. 3 small,  2 medium, or 1 large zucchini
   
3. 1 jar marinara sauce ( I used a basil version)
4. Sun dried tomatoes (optional, about 3-4 Tbsp chopped in oil)
5. 1 small can black olives
6. Italian cheese and/or Parmesan cheese
7. 3-4 leaves of kale, de-stemmed and torn
   
8. Cracked Black pepper
9. Italian seasonings
10. Olive Oil

Directions: 

•  Pre-heat oven to 350 degrees.
• Chop zucchini and polenta into 1/2 inch rounds.  De-stem kale leaves and rip into small pieces. Chop sun dried tomatoes.
• In a lasagna pan, layer the ingredients like you would lasagna.  
• Start with sauce, a layer of zucchini, polenta, kale, olives, black pepper and Italian seasonings. 
• Drizzle with olive oil, a sprinkle of sun dried tomatoes and a little cheese.  Then add another layer of zucchini, polenta and olives.  
• Top with the remaining sauce and cover with a good layer of cheese.  Add more black pepper and Italian seasonings.
•  Cover with aluminum foil and bake for 1 hour.

 

I served this "lasagna" with a simple side salad.  The purple vegetable is actually a carrot!  Carrots come in a rainbow of colors and all of the colors taste really amazing.

Here is a version where I didn't use olives, steamed the kale on the side and added sliced sweet potato.  Both versions are good!

~Fantastico~