Cheesy Collard Green Polenta Pie (Gluten Free!)

It's dinner time, and I'm on a Clean Eating magazine kick. Tonight's recipe was based on a Polenta Pie recipe I found. However, since I am a Southerner at heart, I tweaked it a little bit! Collard greens and baby spinach are FILLED with wonderful nutrients, and Polenta is made from whole grain corn. This means it has good amounts of fiber and iron, and is nice alternative to pasta for those who are gluten free!

Stephanie's Cheesy Collard Green Polenta Pie

Ingredients:

Crust-

olive oil

1 tube package of pre-cooked polenta (you can find this in the natural food section of Kroger!)

milk or heavy cream

1 tsp Italian seasoning

2 tsp Garlic powder

1 tsp paprika

1/2 tsp red pepper flakes

a Dash of Frank's red hot wing sauce

salt and pepper

Filling:

olive oil

1 bunch collard greens (rinsed and chopped)

1 cup fresh baby spinach (rough chop)

1 medium onion

salt n pepper

2 cups colby jack cheese blend, shredded (divided)

Instructions:

1) Grease a 9 inch springform pan with olive oil, and heat oven to 350 degrees.

2) Squeeze polenta out of package into a medium size bowl. Add a small amount of milk or cream to the bowl, and mash polenta with a fork. Heat in the microwave, and mash again. Repeat this process until polenta is the consistency is smooth and creamy. (Keep it a bit think so it stays together when it bakes)

2) Add spices and hot sauce to the polenta and mix well. Make sure you add salt and pepper to taste, so the polenta has lots of flavor. Set aside.

3) Add olive oil to a skillet, and add the chopped onion. Cook onions until translucent on medium heat. (about 5 minutes). Add the chopped collard greens. Make sure that you remove the hard middle stem! Add baby spinach, and saute for about 10 minutes, or until the green become darker and wilt down. Remove from heat.

4) Pour half of the polenta into the bottom of the springform pan, and spread to the edges, making a thin bottom layer. Sprinkle 1/3 of the cheese on top. Add the collard filling on top, and spread to the edges. Sprinkle 1/3 of the cheese on top of the filling.

5) Pour the rest of the polenta on top and spread to the edges of the pan. Top with remaining cheese.

6) Place in the oven and bake for 40 mins or until edges started to turn golden brown.

7) Let cool thoroughly before serving.