Polenta with Veggies and Chicken

4 servings of my basic polenta (1 cup dry, prepared)
1 lb chicken, cooked and cubed or shredded
3 cups kale
1 cup cherry tomatoes
1 medium onion
3 cloves garlic
1 T olive oil
1 t paprika
1 t salt (to taste)
1 t black pepper (to taste)
5 T grated romano (optional- not included in nutritional info!)

Swap out the chicken for a couple cans of canned beans for a tasty vegetarian meal!

Turn it into a stew/soup by adding veggie/chicken broth and use the polenta like croutons!

Cube the polenta. Toss with 2 t of the olive oil and either sautee or broil until crisp on all sides. Set aside.

Over medium heat sautee the sliced onion in the other t of olive oil. Once softened, add the garlic, chopped kale, and halved cherry tomatoes. Cover and cook down for five minutes. Add seasonings to taste (salt, pepper, paprika) and toss with the chicken (heat it through).

Portion the polenta into five equal servings and top it with 1/5 of the chicken and veggie mixture. Top each serving with 1 T of grated romano cheese!

Serving Size: Makes 5 servings.