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This is a very intense, extremely salty dish. And I'm a saltaholic. I cut down the feta to 1 cup (would reduce even more next time), subbed chard for kale cuz that's what I have in my garden and parmesan for the romano. My biggest beef with this recipe other than the salt is the serving size. For me, one little "sandwich" of polenta is not enough for a main dish. This recipe didn't fill out even my small casserole. A lot of effort for such little output. Next time I would double or treble the recipe, reduce the feta. and freeze. DH loved it.
Great dish!!!! I made some substitutions because I wanted to use some ingredients that I had on hand. I made the polenta myself (with milk, not water); instead of marinara sauce I used a can of fire roasted chopped tomatoes; spinach in place of kale. Definitely a keeper. Thank you.
I made this recipe but substituted eggplant instead of kale(breaded and fried.It was gone in a flash!Next time I'm going to try green squash.I also used parmesan instead of Feta.It was delicious and not at all too salty.The olives blended perfectly.
Being the first time I tried polenta, this dish was amazingly better than I thought it was going to be. It tasted just like it came from an authentic italian restaurant. I followed the recipe as is except I omitted the olives. I'm not too fond of olives. The only con to this dish is if you don't have the ingredients on hand, this isn't exactly the cheapest list of ingredients. Furthermore, since i still have my training wheels on in the kitchen It took me a lot longer than 20 minutes to prep for this meal. But, it was all worth it in the end. This recipe is a keeper! P.S. I was only able to squeeze 4 servings out of the 6-serving recipe. And make sure you cut your polenta very THIN! You'll need every last slice of polenta.
So delicious, all the meat eaters in my family love it and there is never enough without doubling the recipe...I've never found it salty but never add olives and use more marinara sauce.
Ooooh this is delicious! Was definitely salty, but not inedible :) Just happened to have fresh home grown kale on hand. I also made the polenta myself. I sprinkled Italian seasoning over the top.
I absolutely loved this dish! I doubled the recipe, added spinach with the kale, used one tube of plain polenta and one of sun-dried tomato polenta, used wayyyyy less olives than the recipe called for, and added a small can of tomato sauce on the top (when I ran out of marinara sauce...one jar was not enough when i doubled it). Also, I also sprinkled ground red pepper over the top of the dish before baking, followed by a little garlic powder then a little italian herb blend. I can't wait to have the leftovers again for lunch!!!
YUM YUM YUM! Thank you for this fantastic recipe! Even people who didnt "like vegetarian dishes" loved it!
We loved it!! And I will be making it again. The romano cheese kind of all stuck together but it was very tasty. Thanks for posting.
A very yummy recipe....although it does have some strong flavored ingredients, the overall effect was just perfect and not over-powering! I used spinach rather than kale and reduced the oil to 1 Tbls. Other than that, I followed directions and it got thumbs-up all around!