The Busy Gourmand

This recipe came from my sister Terry.  It first triggered me to learn how to make polenta.  And it also taught me that just when you think you have learned most of the cooking methods out there a new one comes along.

When I made it I did not have any kale so I used spinach.  I think either would work fine.  The kale I am sure would hold up better in terms of creating a distinct layer.  I also did not have any pasta sauce so I used a jar of medium heat salsa.  Once again I do not think there would be much difference except my recipe has a little heat added.

The cooking method of layering ingredients in a cold skillet and then cooking on top of the stove was a bit unnerving at first.  But it works.  I added a step to brown the cheese.  This is a delicious and filling meal or a very tasty side dish.  As with all contributed recipes I put my changes in italics.  You are free to cook it how you wish.

• 2 tablespoons olive oil (could be reduced to 1 tablespoon)
• 1 package prepared polenta, rinsed and cut into 1/2″ slices, or about 2/3 of a polenta recipe cut into squares
• 1 can (15 oz) black beans drained and rinsed, or 1/2 black bean recipe
• 2 tablespoons grated permesan cheese, or 2 oz grated parmigiano regianno cheese
• 1 lb kale rinsed and chopped into bite-size pieces, or 9 oz spinach rinsed throughly with long stems removed
• 1 jar (25 oz) pasta sauce, or 1 jar (15 oz) medium salsa
• 8 oz cheddar cheese, sliced or grated
• Pinch of dried oregan, basil, and thyme

In a large cold skillet, pour in the olive oil to cover the bottom of the pan.  Add the polenta slices to thoroughly cover the bottom of the pan.  You can break them up a bit to fill in the cracks.  Spoon the black beans over the polenta and sprinkle with the Parmesan cheese.  Pile the kale (or spinach) on top.  Spread the pasta sauce (or salsa) over the greens.  Spread the remaining cheese over the top of the sauce.  Sprinkle with dried herbs. 

Pile It All In

Cover the skillet and simmer for 15 minutes.  If the mixture seems a bit soupy cook the mixture an additional 5 minutes uncovered.  

Before The Broiler

Put under a preheated broiler for 2 to 3 minutes to brown the cheese on top of the mixture.  

After The Broiler

I recommend letting this rest for about 10 minutes to allow the juices to settle a bit.  This makes 4 entrée servings or 6 to 8 side dish servings.