If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit into your electric oil core skillet
Ingredients:
1 18-ounce package prepared polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into thin slices (about 2 cups, sliced)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan or parmesan cheese
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“Cheese” sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk or almond
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
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Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
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Sauté the onions and portabellas in 11 inch or 12 inch gourmet skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the electric oil core skillet with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Cook at med heat turning down to low when vapo valve clicks- cook for 25 minutes.
Ingredients:
1 18-ounce package prepared polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into thin slices (about 2 cups, sliced)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan or parmesan cheese
________________________________________
“Cheese” sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk or almond
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
________________________________________
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
________________________________________
Sauté the onions and portabellas in 11 inch or 12 inch gourmet skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the electric oil core skillet with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Cook at med heat turning down to low when vapo valve clicks- cook for 25 minutes.
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