Polenta is made from cornmeal and when prepared, it has a very similar texture to cake. It's gluten-free and you can buy the quick-cooking type at the store which will cut down on prep time. So while it's not cake per-say, it's pretty darn good.
INGREDIENT:
-1 cup polenta
-1/2 cup shredded parmesan cheese
-1 medium onion, chopped
-2 cloves garlic, minced
-1 cup button mushrooms (or other variety), cleaned and sliced
-1 cup cooked turkey or chicken sausage, sliced
-3-4 cups kale or swiss chard, rough chopped
-1 cup shredded mozzarella
-Salt and pepper
-1 tbsp olive oil
DIRECTIONS:
- Preheat oven to 400F. Prepare 1 cup polenta according to package directions.
- Add 1/2 cup parmesan to cooked polenta and mix. Spread into the bottom of a 9x13 baking dish forming a smooth layer.
- Heat 1 tbsp olive oil in pan on medium-high heat. Add mushrooms and onion cooking until tender and mushrooms have released their liquid, 10-15 minutes. Add sprinkle of salt and pepper.
- While mushrooms cook, spread sliced sausage over polenta. Season with salt and pepper.
- Working a handful at a time, add greens to the mushroom mixture and cook until reduced in size and tender.
- Remove from heat and place the mushroom mixture on top of polenta and sausage.
- Sprinkle 1 cup cheese over the top of the casserole and bake for 15-20 minutes, until cheese has melted and browned slightly.
- Enjoy!