Polenta Casserole with Winter Squash and Greens (from Moosewood)

Polenta layer:
2 1/3 cups water
2/3 cup whole grain corneal (not quick cooking)
2 sun-dried tomatoes, chopped
1/4 tsp salt
1/4 tsp dried thyme
1/2 cup grated sharp cheddar cheese

Greens layer:
2 tbs olive oil
3 garlic cloves, minced or pressed
8-10 cups stemmed and chopped kale or collards
1/4 cup water
1/4 tsp salt

Squash layer:
1 1/2 cups mashed or pureed winter squash
1 large egg, beaten
1/4 tsp salt
generous pinch black pepper
2/3 cup grated sharp cheddar cheese

Makes 6 servings.

1) For the polenta layer: Bring the water to a boil in a heavy saucepan and whisk in the cornmeal. Add the sun-dried tomatoes, salt, and thyme and cook on low heat, stirring often, until the polenta is thick and creamy, about 10 minutes. Stir in the chesse. Pour into a lightly oiled 8-inch square baking pan and set aside.

2) For the greens layer: In a soup pot on medium heat, warm the oil. Add the garlic and cook briefly, stirring constantly. Add the chopped greens, water and salt. Cover and cook, stirring occasionally, until the greens are tender but still bright green, about 10 minutes. Drain and add more salt to taste. Spread the greens over the polenta.

3) For the squash layer: In a bowl, stir together the squash, egg, salt, pepper and half of the cheese. Spread the squash mixture over the greens and sprinkle the rest of the cheese on top.

4) In a preheated 350 degrees oven, bake covered for 35 minutes. Uncover and bake for 10-15 minutes more, until golden and set. The casserole will be easier to serve if you let it sit for 5-10 minutes before cutting.

Number of Servings: 6

Recipe submitted by SparkPeople user ANNEKE525.