I was craving some kind of polenta-marinara type thing, but I didn’t want the melted cheese you usually find with those kinds of recipes. A blog search turned up this recipe for polenta lasagne with portobello mushrooms and kale.

From the blog FatFree Vegan Kitchen, it turned out to be incredibly delicious. It does not, however, serve six. More like four small servings. I’m eager to try more stuff from this blog, particularly to neutralize holiday feasting episodes.

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