Creamy Polenta with Roasted Tomatoes and Kale

Looking for a delicious and healthy meal that’s easy to make? This savory dish is the perfect balance of flavors, with the creamy polenta providing a rich and satisfying base for the roasted tomatoes and kale. The tomatoes add a burst of sweetness while the kale provides a satisfying crunch. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress. So why not give it a try tonight? Your taste buds will thank you!

Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat

Ingredients

1 tube Ancient Harvest Traditional Polenta
1.5 cups Chicken Bone Broth
2 cups grape tomatoes
5-6 garlic cloves, peeled.
1 tbsp avocado oil
1 bunch of kale, deveined and roughly cut in small pieces.
¼ cup feta

Directions

Preheat the oven to 400F. Place the tomatoes, garlic, and oil on a tray and bake for 25 minutes. Remove from the oven and take the garlic out press it down and cut it into small pieces.

In the meantime, heat it on medium heat in a pan with the polenta cut into small pieces and chicken bone broth for a couple of minutes then with a fork press on the polenta and mix it with the broth until it becomes creamy. Adjust with salt and pepper.

In a different pan on medium heat add avocado oil spray and when the pan is hot add the kale and sauté for 2-3 minutes.

Transfer the polenta to serving bowls, add tomatoes, garlic, kale, and sprinkle feta on top. Enjoy!

Creamy Polenta with Roasted Tomatoes and Kale

Ingredients

Directions

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