Polenta Lasagna

2 tablespoons extra virgin olive oil

1/2 onion, chopped finely

1 teaspoon rosemary

1 small carrot, diced

5 cloves garlic, minced

6 oz. frozen spinach, thawed, drained, and chopped

1 tube (18 ounces) prepared polenta
1 1/3 cup marinara sauce
8 oz. feta cheese, crumbled

1/4 cup pitted kalamata olives, chopped finely

1 cup shredded cheese, mozzarella or Romano, (and I added some parmesan cheese as well!)

Preheat oven to 375 degrees F.

In a large pan, heat olive oil over medium-high flame. Sautee onions, carrots and rosemary until the onions begin to brown. Add garlic. Sautee until garlic fragrances the oil, about 2 minutes. Add spinach and sautee until tender, then remove pan from heat.

Grease the bottom and sides of a 8x8" baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan. Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the spinach mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 3/4 cup of marinara sauce. Sprinkle shredded cheese evenly across the top (included in separate baggie).

Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).