Polenta Cakes with Greens
This super quick recipe comes from Kelly
and is as simple and delicious as it gets. These tasty little guys make great appetizers, side dishes, or light dinners. Kelly used ricotta in hers, but I didn’t have any, so I just went with the mozzarella. Below are Kelly’s instructions. I found I needed to cook my polenta a little longer to get a nice golden crispness, and I sliced mine closer to 1/2 inch.
Store-bought firm polenta, sliced into 1-inch thick pieces
– Pasta sauce
– Ricotta and mozzarella cheese
– Rosemary (or any other fresh herb you have on hand)
– Greens (whatever you have is fine… I used Kale, but you can use spinach, collard greens, etc.)
– Olive oil
Set oven to 375. Chop the garlic and heat with olive oil over medium heat in a cast iron skillet, until garlic starts to sizzle.
Flip them over after 4-5 minutes; the side that was on the pan should be golden yellow. Brown the other side for the same amount of time. Layer on the tomato sauce, ricotta, the greens and then the mozzarella.
Pop in the oven until the cheese melts, about 7 minutes.
Chop up some fresh rosemary and sprinkle it over the top. Basil would be good here too. Or even oregano.