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Crispy Polenta with Warm Lentils and Kale

Photo: Christopher Testani; Styling: Alma Melendez

Prep time 5 mins
Cook time 10 mins

Serves: 4

For a meatless main dish, serve crispy polenta with warm lentils and cooked kale. 


Nutrition Information

  • calories 383
  • fat 17 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12 g
  • carbohydrate 42 g
  • fiber 11 g
  • cholesterol 0.0 mg
  • iron 5 mg
  • sodium 797 mg
  • calcium 125 mg

How to Make It

  1. In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add polenta and cook until golden and crisp on 1 side, 6 to 7 minutes. Turn and cook for about 3 minutes longer.

  2. While polenta is cooking, combine lentils, kale and sun-dried tomatoes in a large saucepan. Place over medium heat and cook, stirring often, until warmed through, about 3 minutes. Place 2 polenta rounds on each of 4 plates. Top with warm lentil mixture, drizzle with remaining 2 tsp. oil and serve.