There are so many shortcuts in this, it is almost embarrassing—starting with the fact that I use cornmeal mush in a tube! But it is the same thing (cornmeal, water and salt) that they sell as fancy-pants polenta for 3 times the price. And, yes I use jarred sauce. Why not? They make good ones. The bonus is that you can make this the night before and bake it the next day. Or, potentially, bake it during services.

1 Tablespoon olive oil

2 cups rinsed, chopped greens, like Swiss chard. kale or spinach

1 cup Neufchatel or cream cheese, at room temperature

1 egg

1 ½ cups shredded provolone

1 cup Parmesan, grated

2 packages cornmeal mush (they sell it near the tortillas and butter at my market)

2 jars good quality pasta sauce (I like something made with red wine or lots of peppers)

1. Lightly oil a 9 X 13 or other large baking dish. Heat oil in a large skillet and sauté greens until bright green and set aside. In a medium bowl, lightly beat egg and stir it into the softened cream cheese. Cut tubes of polenta into rounds about ½ inch thick or so.
2. To assemble lasagna, spread a third of the sauce in the bottom of the baking pan. Top with half of the polenta rounds. Mix the rest of the sauce with the sautéed greens and spread half of this over the polenta. Drop dollops of cream cheese mixture over sauce. Top this with provolone. Make a final layer of polenta and top this with remaining sauce. Cover evenly with Parmesan.
3. Cover baking dish with foil. At this point, you can refrigerate until baking time.
4. When ready to bake, do so in a preheated 350 degree oven for about an hour. Remove foil for the last 15 minutes to lightly brown the top.

Bring to the potluck and serve to rave reviews.

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