Kale, Mushroom, and Tomato Sauté with Polenta

By mommypop

Ingredients

• 2 Tbsp olive oil
• 1/2 lb mushrooms
• Salt and pepper
• 8 oil packed sun dried tomatoes, drained and chopped
• 2 cloves of garlic
• 1 bunch kale (about 3/4 lb), stemmed and roughly chopped
• 1 18-oz roll per cooked polenta, cut into 8 rounds
• 1/4 cup grated Parmesan

Preparation

Step 1

Heat 1 Tbsp of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.

Heat remaining 1 Tbsp oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer and cook, flipping once, until golden brown on both sides, 5-6 minutes total. Transfer polenta to a paper towel lined plate as done.

Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.