I was feeling especially creative the other night, and I wanted polenta rounds, so I thought up this little ditty. I was also looking for a new use for the FYH mozzarella cheeze. I think I found one!
That's one of my cats, Silvanus, by the way. I shot the photos on the bed cuz that's where the best light was. :P
One tube sundried tomato and roasted garlic polenta, thinly sliced
Half a red pepper
1/2 c. Frozen spinach, thawed with a little lemon juice
1/3 c. Favorite marinara sauce (fire roasted crushed tomatoes)
a nice sized chunk FYH mozz. cheeze, thinly sliced
rosemary tapenade:
12 dried black botija olives
12 green botija olives (J says about 4 oz.)
1/4 c grapeseed oil
1/4 c good white wine
3 sprigs fresh rosemary
fresh ground lemon pepper to taste
4 large cloves garlic (to be roasted with polenta)
splash of water if needed
Blended!
Preheat oven to 400 degrees.
Put some olive oil on a cookie sheet, and arrange polenta with raw garlic(for tapenade) and bake.
After about 10 minutes, take out the garlic for use in the tapenade, and flip the polenta. Put the polenta back in and bake about 10 more minutes, until lightly browned and crispy.
When the polenta is done, stack ingredients as desired, then bake again at 450 for about five minutes, then broil to melt cheeze.
enjoy!
Makes about a dozen mini lasagnas, depending on how many rounds you snack on as you go along. :)
That's one of my cats, Silvanus, by the way. I shot the photos on the bed cuz that's where the best light was. :P
One tube sundried tomato and roasted garlic polenta, thinly sliced
Half a red pepper
1/2 c. Frozen spinach, thawed with a little lemon juice
1/3 c. Favorite marinara sauce (fire roasted crushed tomatoes)
a nice sized chunk FYH mozz. cheeze, thinly sliced
rosemary tapenade:
12 dried black botija olives
12 green botija olives (J says about 4 oz.)
1/4 c grapeseed oil
1/4 c good white wine
3 sprigs fresh rosemary
fresh ground lemon pepper to taste
4 large cloves garlic (to be roasted with polenta)
splash of water if needed
Blended!
Preheat oven to 400 degrees.
Put some olive oil on a cookie sheet, and arrange polenta with raw garlic(for tapenade) and bake.
After about 10 minutes, take out the garlic for use in the tapenade, and flip the polenta. Put the polenta back in and bake about 10 more minutes, until lightly browned and crispy.
When the polenta is done, stack ingredients as desired, then bake again at 450 for about five minutes, then broil to melt cheeze.
enjoy!
Makes about a dozen mini lasagnas, depending on how many rounds you snack on as you go along. :)
