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

Recipe by Health September 2015

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Credit: Christopher Testani; Styling: Alma Melendez

Recipe Summary test

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

383 calories; fat 17g; saturated fat 2g; protein 12g; carbohydrates 42g; fiber 11g; iron 5mg; sodium 797mg; calcium 125mg.
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