Parmesan Garlic Butter perfectly complements the other flavors in this great plant-based dish.

We all need healthful side dishes that don’t require a lot of time to make. This one is hearty enough to be the focal point of a meatless meal.

Pecan Polenta with Crispy Kale

American Pecan Promotion Board
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 280 kcal


  • 1 ½ cup Wutta Nut! Parmesan Garlic Butter pecans finely chopped and divided
  • 2 cups water
  • ½ cup polenta or yellow cornmeal
  • ½ tsp kosher salt divided
  • 4 cups chopped stemmed Lacinato kale also known as dinosaur kale
  • 2 tbsp olive oil divided
  • ¼ cup shredded Parmesan cheese plus extra for garnish
  • tsp white pepper
  • 1 tbsp balsamic vinegar
  • Crushed red pepper to taste


  • 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.
Keyword kale, Parmesan Garlic Butter, pecans, polenta

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