Ingredients

The following ingredients have 4 Servings
  • 1 18-ounce (510g) tube of pre-cooked polenta
  • 3 tablespoons olive oil (divided)
  • 6 cups (80g) chopped kale (about 6 large handfuls)
  • salt
  • 1 15-ounce (425g) can of chickpeas (drained and rinsed)
  • 1 cup cherry tomatoes (sliced into quarters)
  • enchilada sauce or pasta sauce
  • shaved or shredded parmesan
  • salt and pepper

Instruction

  • Slice the polenta into 1/3-inch thick rounds. You don't want to slice them too thinly, or else they'll be difficult to handle when you fry them. Set them aside.
  • In a bowl, massage 1 tablespoon of olive oil into the chopped kale. Sprinkle a pinch of salt on the kale. Line a medium baking sheet with parchment paper. Spread kale on top of the sheet and bake for 8 to 10 minutes at 350ºF (175ºC), until they start to turn crispy. You can leave the kale in the oven for a few more minutes if you want them crunchier.
  • Heat 1 tablespoon of olive oil on a sauté pan or skillet over medium heat. Spread half of the sliced polenta rounds on the pan. Pan fry each side for 3 to 4 minutes. Dish up fried polenta and add the rest of the olive oil to the pan. Finish frying the rest of the polenta rounds. Dish up the rest of the polenta.
  • While the pan is still hot, pour the enchilada sauce in the pan to warm it up. Turn off the heat after a few minutes.
  • Serve polenta rounds with roasted kale, sliced tomatoes, chickpeas, enchilada sauce and parmesan. Season with salt and pepper to taste.