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Stuffed and Baked Polenta Recipe


3 tablespoons olive oil

One medium white onion, diced

 Four garlic cloves, minced

1 teaspoon sea salt

Hot red pepper flakes

2 pounds white mushrooms, sliced 1/4 inch thick

One bunch kale, stemmed and thinly sliced about 4 cups packed

Created zest of one lemon

9 cups cooked polenta about 3 cups uncooked

2 cups Tarragon Béchamel 

3/4 cup freshly grated Assaggio, fresco or provolone

1/2 cup freshly grated Parmigiano-Reggiano


Stuffed and Baked Polenta Recipe

This recipe comes from one of my essential cookbooks "herbivoracious" by our friend Chef Michael Natkin. His recipes are not only tasty delicious they are not frumpy or to fancy at all. Made like a Dad with a family who understands time management!


1. Preheat the oven to 400°F using convection or 425°F without convection. Grease a 9 x 13" baking pan with 1 tablespoon of rice bran oil. 

2. Heat two tablespoons of Olive oil in a large skillet over medium high heat

3. Add the onion and garlic and sauté until the onion is translucent about two minutes

4. Add the salt, half red pepper flakes and mushrooms and cook, stirring occasionally until the mushrooms are browned, and most of the liquid has cooked out. The bottom of the pan will seem dry.

5. Add the kale and cook, stirring occasionally until is wilted and tender. About 10 minutes.

6. Add the lemon zest, taste and adjust the seasoning. 

7. Spread half of the polenta in the bottom of the baking dish. If the polenta has cooled and solidified, you may have to squish it into place.

8. Top with mushroom mixture, then the béchamel sauce and the remaining polenta.

9. Scatter the grated cheese on top.

10. Bake until all the way through and golden brown on top, about 30 minutes.

Allow the dish to rest 10 minutes before serving.