Polenta Marinara Kale Bake
- 1 bunch kale
- 1 (28 ounce) can crushed tomatoes
- 1 polenta, tube
- 3 -4 ounces Cotija cheese
- Rinse and saute kale for 5-10 minutes.
- Set aside.
- Open can of crushed tomatoes, bring to boil in a pot with a little salt and 1 teaspoon olive oil.
- Let sauce simmer to bring the flavors together.
- Take tube of polenta and cut into slices.
- Spray pan with olive oil, lay polenta slices down and spray again with olive oil spray.
- Toast the polenta slices in a toaster oven, flipping once to get golden and slightly crispy on both sides.
- To assemble, layer the polenta slices in the bottom of a pan, follow with a layer of kale, a layer of marinara sauce, and crumble on top a layer of cotija cheese.
- Repeat, finishing with one final layer of polenta, sauce, and cheese.
- Bake at 350 degrees for 30-30 minutes.
- Delicioso!
kale, tomatoes, polenta
Taken from www.food.com/recipe/polenta-marinara-kale-bake-416840 (may not work)