May 10, 2010

Burning My Hands Was So Worth It.

I'm not sure if words can accurately describe how amazing this dinner was, so the pictures will have to speak for themselves.

Polenta lasagna

- 1/2 tube prepared polenta
- 1 15-oz can tomatoes of choice (I used Muir Glen fire roasted garlic diced tomatoes)
- 1/4-1/3 cup tofu ricotta*
- 1/2 large portobello mushroom, finely chopped
- 1/2 cup red kale, pressed & chopped
- 1 tsp dried basil
- Pinch red pepper flakes
- S&P (I just added a bit to the polenta while in the pan)

- Preheat oven to 375.
- Cut polenta into 1/4 in. wide discs. I cut my discs in half to fit into my dish better, but feel free to leave them as is.
- Spray a medium sized pan with olive oil spray (or just use some actual oil) and pan fry the discs until golden. Set aside.
- Remove kale from stems and boil until softened. Run under cool water, drain, and press with hands to remove excess moisture. Chop and set aside.
- Dump tomatoes in pan. Bring to a boil then reduce to a simmer until desired thickness is achieved. This kind had a lot of liquid, so I ended up draining some so it wouldn't be a soupy mess.
- Put a tiny bit of sauce on the bottom of your baking dish. Layer polenta, then tofu ricotta, mushrooms, kale, sauce, repeat. Continue until you can't anymore, then pour on a bit more sauce. Sprinkle with basil and pepper flakes if desired.
- Bake (preferably covered) for 15-20 minutes or until bubbly.

I used a fairly small, round Corningware dish, so I'm sure these measurements will be much different if you use a standard baking dish. I apologize that I can't convert them, but I'm an English major and lack math skills of any kind. I'm sure you can get the gist, though.

Just out of the oven.

Wait for it...

Oh, yes.

I'm dumb and lifted the glass lid with my bare hands directly from the oven. Twice. I have nice burn marks on my palm and fingers. Do I care? No. This dish is just that delicious.

* The star of the show is easily the tofu ricotta. It's also easily one of my new favorite things ever. I used this recipe, but only made enough for one serving.

So much better than actual ricotta! I swear!

The crushed tomatoes were also out of this world. Muir Glen is hands down the best canned tomato brand I've ever had. It's a shame it's also one of the most expensive.

But really, I implore you to make this dish. I had to stop myself from eating the whole dish so that I could have leftovers for lunch.

In other news, I tried something new at the gym today: the bike!
I had about a 40 minute window before a final exam, so I decided to do 30 minutes cross trainer > 15 minutes bike. I ended up doing 2.65 miles on the cross trainer and 5.5 miles on the bike; I definitely feel like I got a good work out. If only I could say the same about my exam.


  1. Thank you! Anytime - I love your posts. :)

  2. This looks fantastic, I just put it in my Springpad so that I can try it one of these days! First time on your blog, and everything looks yummy. Congrats on your weightloss (I'm currently trying to lose about 150 lbs, I must know your secrets), I can't wait for more posts :)

  3. this looks great! love the new pic :) :) xo

  4. Thank you! Congrats on your loss so far. Remember: you can do it! It will be difficult but your body is capable of doing anything. If you need any advice or words of encouragement or anything at all, let me know.

  5. Hehe thanks! I had you in mind when I changed the pic.

  6. Looks great - thanks for sharing. Love the tofu ricotta idea. I have made a nut ricotta, but not a tofu one yet. Hope your hand is better!

  7. Thanks Heather! I actually really want to start experimenting with nuts, so your nut ricotta intrigues me.

  8. I really and truly need to get my act together and put up a recipe and workout tab so that people can search recipes easier. If I can remember, I'll try to pull it up. It's super easy I can tell you that much! I used it for a filling for Valentine's Day Dinner (I think that's the right one LOL)