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Parmesan Garlic Butter perfectly complements the other flavors in this great plant-based dish. |
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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
Ingredients
- 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
- ⅛ tsp white pepper
- 1 tbsp balsamic vinegar
- Crushed red pepper to taste
Instructions
- 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.