27 March 2012

Indescribably Magical Polenta Lasagna

I made magic in my kitchen last night, but not with a cauldron or a glittery wand. This magic is magic of the tongue and taste buds, and all from my mind (and crisper and pantry). I will get right to it without a lot of fussing in case you want to go and make it right now!!! Which you will. 

Quinoa Polenta Lasagna with Leek and Portobello 

1- 18 oz. chub (this is what the website calls the packaging!) Ancient Harvest quinoa polenta
2 Tbsps olive oil
1 medium red onion, chopped
6 cloves garlic, sliced 
1 large or 2 medium leeks, white portions only, sliced into thin rounds
1 large portobello mushroom cap, diced 
1 cup baby spinach
1/2 cup Marsala cooking wine
1/2 cup tomato sauce
1 4oz. package goat cheese 

Preheat oven to 375. Prepare an 8 x 8 baking dish. 
Slice the polenta into 18 pieces, about 1/4 of an inch wide. Lay 9 of the pieces in the bottom of the dish and set the others aside. 
In a medium pan, heat olive oil to medium-high and saute the onion and garlic for 3 minutes or until soft. Gradually add the leek and continue to cook another 2 minutes. Next, add the mushrooms and stir until coated and mixed well. Saute an additional 2 minutes altogether. 
Add the Marsala wine and tomato sauce and simmer for about 5 minutes or until sauce thickens and leeks fall apart in rings. Toss in the baby spinach at the last moment just to wilt and coat it with sauce. 
Spread half of this on top of the polenta. Crumble half of the goat cheese on top of this, add the second layer of polenta, another layer of sauce, and the remainder of the goat cheese. 
Bake uncovered for 35-45 minutes. After cooling, slice into 9 pieces.
Serves 9, but you will want more than one serving once you've tasted this. Each piece contains approximately 150 calories, is low in cholesterol and high in vitamin C. It is also gluten free!!

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