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Polenta Casserole with Winter Squash and Greens 4.13.19 elink
Source
Ingredients
| POLENTA LAYER | ||
| 2 1⁄3 | cups | water |
| 2⁄3 | cup | whole grain cornmeal (not quick cooking) |
| 1⁄2 | cup | sun-dried tomatoes chopped |
| 1⁄4 | teaspoon | salt |
| 1⁄8 | teaspoon | ground black pepper |
| 1⁄2 | teaspoon | minced fresh thyme and/or rosemary |
| 1⁄2 | cup | grated sharp cheddar cheese |
| GREENS LAYER | ||
| 2 | Tablespoons | olive oil |
| 3 | garlic cloves minced | |
| 1 1⁄2 | bunches | stemmed and chopped kale or collards *(about 10 cups for every 4 servings) |
| 1⁄4 | cup | water |
| 1⁄4 | teaspoon | salt |
| 1⁄8 | teaspoon | ground black pepper |
| SQUASH/SWEET POTATO LAYER | ||
| 1 1⁄2 | cups | pureed winter squash or sweet potatoes or mashed |
| 1 | large | egg beaten |
| 1⁄4 | teaspoon | salt |
| 1⁄4 | teaspoon | black pepper |
| 2⁄3 | cup | grated sharp cheddar cheese |
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