Polenta with Kale and Sun-dried Tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.9
  • Total Fat: 7.5 g
  • Cholesterol: 0.9 mg
  • Sodium: 861.8 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Polenta with Kale and Sun-dried Tomatoes calories by ingredient
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From the Whole Foods Website From the Whole Foods Website
Number of Servings: 4


    2 Tbsp Olive Oil
    8oz Mushrooms, sliced
    3 cloves Garlic, chopped
    8 Sun-Dried Tomatoes, chopped
    1 bunch Kale, stemmed & chopped
    18 oz pre-cooked Polenta, cut into 8 rounds
    1/4 cup Water


1. Heat half of the olive oil in a large skillet.
2. Sautee mushrooms until soft, then add in garlic & tomatoes. Sautee about 3 minutes further.
3. Toss in Kale & water. Cover and allow to steam 2 minutes.
4. Give it another stir and re-cover, turning heat to low as kale wilts.
5. In a no-stick or cast-iron skillet, heat the rest of the oil (you can use less here if you prefer)
6. Place the polenta rounds in the heated oil and cook about 3-4 minutes on each side, until golden brown.

Serve by placing 2 polenta rounds on a plate and topping with 1/4 of the kale/tomato mixture and about 1 Tbsp of shredded parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user JULIEIRENE.

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