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“A mock lasagna with layers of polenta, kale, and cotija cheese, arranged on a night of pantry lows.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Delicioso!

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