Gluten-Free Easy Polenta Lasagna Recipe

August 4th, 2009 yum Posted in Corn, Easy, Italian, Polenta, Vegetarian, cheese, leftovers 7 Comments »

In my menu of the week post I mentioned that a friend had brought over a bunch of yummy gluten-free dishes for my freezer. It couldn’t have come at a better time, as I’d been eating frozen Amy’s meals for almost every meal at that point and was going slightly insane over the lack of variety. I missed home cooked meals desperately, but it’s hard to find time to make them with a newborn vying for your attention. (And so adorably, too!) Among many other things, she brought me some frozen polenta squares, which still was a world of flavor better than the nasty processed kinds in the tube… and they reminded me of a dish I’d enjoyed at a fancy restaurant in Boulder, Colorado with layers of tomato sauce, melted cheese, and spinach in a cheese sauce. I made a busy momma’s version of that dish using the polenta cubes for dinner, and the DH and I enjoyed them greatly. Why not try some yourself on a busy weekday? This recipe comes together really quickly with the polenta prepared the night before (or week! or month, if frozen). I wouldn’t have thought to freeze polenta, but it is a very nice way to extend the polenta’s life. Just defrost in microwave (carefully) and drain any liquid that seeps out. You will have to handle the polenta carefully as it will be softer after being defrosted than if you had just taken it out of your refrigerator when firm.

Polenta Spinach Lasagna Square Recipe
1 recipe prepared polenta, chilled until firm and cut into thin, 1/4 in. thick, 3 inch wide cubes. (Prepare according to box instructions, using veg broth instead of water if desired, and spices to taste)

1/2 tbsp. olive oil
Your favorite grill seasoning (gluten-free)
small bowlful of fresh spinach
marinara sauce (gluten-free, of course- most are, luckily)
Organic cheddar or feta cheese

Heat olive oil in nonstick pan on medium and swirl to evenly cover surface. Add your polenta squares and season generously with grill seasoning. Let brown and then turn. Season browned side and turn once more to set in the spices. Add spinach to one side of the pan and let wilt. To assemble, heat oven to broil. Place browned polenta squares on cookie sheet and top with wilted spinach. Drizzle with marinara sauce and top with organic cheese. Place under broiler and let cheese get melted and golden brown on top. Enjoy!
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Gluten Free Menu Swap of the Week: Cheddar Caramelized Onion Pizza Recipe

July 12th, 2009 yum Posted in Easy, Gluten Free Menu Swap Monday, Italian, Menu, Vegetarian, cheese No Comments »


Angela’s Kitchen is hosting the gluten-free menu of the week and the ingredient of the week is cabbage. You can find more great menus with Org Junkie.

Monday: Japanese
Fox Noodle Soup with fried tofu OR Vegetarian Okonomiyaki (with cabbage)

Wednesday: Italian
Vegetarian lasagna

Friday: Mexican
Homemade corn tortilla fajitas

Saturday: Thai
Vegetarian Pad Thai

This week has been busy, busy, busy, with the DH and I continuing to move boxes from our old place to our new place. Not only that, but I celebrated my birthday on Thursday with a trip to a very special, local Oaxacan restaurant that I will be reviewing soon. And, I’m now almost 39 weeks pregnant, so as you can imagine, I’m feeling very pregnant these days. With all this business, you might think I haven’t been cooking. Well… I have made a few dishes (for stocking the freezer) that will be appearing at the Book of Yum this week. But, there was no recipe that called my name for the Menu Swap Sunday post until I made this very easy, really delicious caramelized onion gluten-free pizza. It was born out of cravings and the limited resources in our refrigerator, but tasted great— hope you enjoy!

Two Cheddars Caramelized Onion Pizza Recipe
1 GF pizza Crust (I like Carol Fenster’s or Chebe for convenience)

Pasta marinara sauce
white cheddar, shredded (such as Whole Foods Organic)
yellow cheddar, shredded (such as Tillamook)

1/2 onion, sliced thinly
dash olive oil
lemon pepper

Preheat oven to 375. Par-bake pizza crust as directed. You can start caramelizing onion if you like- put thin slices of onion on a baking sheet, drizzle with a little olive oil and season with lemon pepper. Bake for at least ten minutes or as long as it takes for onion to get soft and start browning on edges.

Meanwhile, once crust is half-baked, add a thin layer of marinara sauce and sprinkle generously with cheese. Bake until cheese is melty and crust is almost done. Add caramelized onion and bake a few more minutes. Serve and enjoy!

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