The way I see it winter is almost out.
This means all those delicious comfort food you biologically crave during the colder months are about get buried beneath the fantasies of ice cream cones and cherry slushies, light and fresh thai food, and crisp and cool sushi rolls.
There’s only about 1 month left to knock back the rich, the creamy, the buttery, the cheesy, and the “this to far too heavy to eat in one sitting so I’ll take seconds.”
Paradoxically there is only 1 month left until the sweaters and coats go back into the closet. Bare skin is coming, loves. No more hiding under the bulky winter-wear.
We are in that uncomfortable in-between. What to do? What to do? Surrender to a diet of salads hold the dressing? Workout three times a day? No way!
The solution lies in this recipe for mushroom kale polenta lasagna. With a taste as rich as the traditional noodle casserole but a nutritional profile more akin to a sorority girl’s spring-break diet, this dinner is an all-around success. It feels as though you are being bad but in reality you are only packing in the nutrients and essential carbs. You will feel full but look svelte. You will smile. You will take a second helping. You won’t regret it.
1 tube cooked polenta
1 package button mushrooms
4 cups kale
Marinara sauce of choice
1 tbsp garlic
S+P to taste
Preheat oven to 375
Sautee mushrooms and onions in little olive oil until mushrooms begin to color. Add in garlic, salt and pepper, and kale. Pour in 1/2 cup water. Sautee the mixture until kale wilts, about 5 minutes.
Line a casserole dish with polenta, cut in 1/4 in thick discs. Layer with marinara sauce and cottage cheese. Place vegetable mixture on top. Repeat with polenta, marinara, cottage cheese, and veggies until casserole dish is full. Top with chopped black olives and a sprinkle of mozzarella cheese.
Bake for 25 minutes until cheese it melted and bubbly!