Although the ingredient list is long, this recipe actually comes together very easily. The earthiness of the mushrooms will even satisfy meat eaters, I believe! I absolutely love the contrast of the marinara with the creaminess of the mushroom and kale sauce!
Sundried tomatoes brought a nice zing to the dish, but if you don’t care for them, feel free to substitute something else.
As you can see, I cut my polenta into fourths before halving them. This made it easier for them to stay together, and they still fit back in just fine. The broken piece was my attempt to cut the entire thing at once – it didn’t go too well for me!
The finished product!
Polenta Lasagna with Mushrooms and Kale
If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out in an 8×8 pan. When it has solidified, cut it into two layers – you may find it easier to do this if you cut it into 4 squares first.
1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
8 ounces button mushrooms, sliced
8 ounces baby bellas, sliced
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 C crushed tomatoes, or an extra 1/4 C marinara sauce
1/4 cup sun dried tomatoes, chopped
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk (I used regular milk)
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. pepper
2 tsp. corn starch
1. Preheat oven to 375° F. Spray the bottom and sides of a 8×8-inch baking dish with non-stick spray and set aside.
2. Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
3. Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
4. Add the kale, basil, and 1/4 cup water. Sauté until the kale 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.
5. Spread the crushed tomatoes into the bottom of your 8×8 pan.
6. Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce.
7. Sprinkle the chopped sundried tomatoes over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
8. Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
Makes about 4 servings.