This week’s brunch-o-rama choice is a crazy easy Greek lasagna dish I made up trying to find a use for slices of tube polenta. I realized I could make a lasagna-style casserole using the polenta instead of lasagna noodles. It tastes good if you love Greek flavors the way we do, and it has the advantage of being gluten-free.
—Faith Middelton
Ingredients
- olive oil for brushing on the baking dish
- 1 jar marinara sauce any brand, so pick your favorite
- 1 tube pre-made polenta sliced 1/2 -inch thick
- 1 lb. pre-cooked spinach squeezed of liquid
- 1 container sliced Kalamata olives
- 1 package feta preferably Mt. Vikos brand
Servings: people
Instructions
- Preheat the oven to 350 degrees. Brush the bottom and sides of a 13x9 glass baking dish with olive oil. Spread a little of the sauce on the bottom of the dish. Lay out the polenta slices until the bottom is covered. Top with spinach and sprinkle on olives slices, crumbled feta, and top with a generous amount of sauce.
- Top the mixture with a second layer of polenta slices. Add more sauce and top with crumbled feta. Cover with aluminum foil and bake about 35 minutes. Remove foil and broil the top of the casserole for a minute, watching carefully until it is slightly browns. Serve and enjoy.
