recipes from the table of the vegan vulcan

Monday, April 10, 2006

help me come up with a good name for this casserole

I'm such a sucker for a good casserole. I love the melding of flavors, textures, etc. This one is an original creation, combining some of my favorite things: creamy polenta, toothsome red lentils, and garlicky, chewey kale.

Nameless Awesome Casserole

1 c. dry of whole grain polenta
1/2 c. dry red lentils
2 c. water or veggie broth
1 large bunch of kale, devained and chopped
olive oil
1 c. of your favorite tomato sauce
salt and pepper to taste

Preheat oven to 375.

Cook polenta as to package instructions (I like Bob's Red Mill Corn Grits), salted to taste w/ two tablespoons of olive oil stirred in. Cook the lentils in two cups of water or veggie broth at the same time, until soft. Mix in the tomato sauce and set both the polenta and lentils aside.

While cooking the lentils and polenta, chop, devein, and saute the kale as per the instructions for my garlicy kale sautee. Mix the kale into the lentils.

Spray a 9x9 baking dish w/canola spray, and also spray a flexible spatula. Spoon half the polenta in the bottom of the dish, and spread with the prepared spatula. Then, pour in the lentil/kale mixture. Spoon on the last of the polenta as evenly as possible. Brush on some olive oil over the top w/a silicone brush.

Bake for 25 minutes, or until the top of the casserole is a golden brown. Let stand 15 minutes before slicing, or (1)it will not set up, and will be mushy, and (2)you will burn your mouth!

4 Comments:

Anonymous Denise said...

You should call it Kale and Dahl Polenta Casserole!

April 13, 2006

 
Blogger Emily said...

Summery Polenta Bake ? sounds enticing to me =)

May 03, 2006

 
Blogger jenny said...

I like Summery Polenta Bake. It looks good!

April 17, 2007

 
Anonymous Jackie Vetter said...

Garlicky Kalentila

I like that one!

March 01, 2008

 

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