Pecan Polenta with Crispy Kale

Preheat the oven to 425’F.

Bring the water to a boil in a 2-3 quart sauce pan over medium-high heat. Whisk in the polenta and 1/4 teaspoon salt. Keep whisking until combined. Cover with a lid, reduce heat to medium-low and simmer, stirring every 10 minutes, until softened, about 30 minutes.

While the polenta is cooking, make the kale. Combine kale with the remaining 1/4 teaspoon salt and 1 tablespoon olive oil in a large bowl; toss to coat. Spread kale out evenly onto a large, rimmed baking sheet and bake until crisp, about 5 to 7 minutes. Remove from oven and cool on wire rack

Stir parmesan cheese into polenta. Add 1/2 c finely chopped pecans to the polenta; stir to combine.

Portion polenta onto plates, top with remaining pecan pieces and kale, then drizzle with remaining olive oil and balsamic vinegar. Garnish with crushed red pepper, if desired.