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Tomato Kale Polenta Skillet
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This one skillet dish combines the delicious flavors of roasted tomatoes, crispy kale & cheesy polenta in a simple recipe that's vegetarian & gluten free!
Course
Main Course, Side Dish
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
4
people
Calories
309
Author
Whitney Bond
Ingredients
18
oz
prepared polenta
¼
cup
mascarpone cheese
¼
cup
parmesan cheese
3
cups
kale
chopped
2
cups
cherry tomatoes
4
cloves
garlic
3
tbsp
olive oil
3
tbsp
balsamic vinegar
¼
tsp
black pepper
¼
tsp
sea salt
2
tbsp
fresh basil
chopped
Instructions
Preheat the oven to 400°F.
Combine the polenta, mascarpone and parmesan cheeses.
Spread in the bottom of a cast iron skillet (or other oven safe skillet).
In a large bowl, combine the kale, tomatoes, garlic, olive oil, balsamic vinegar, salt and pepper.
Place the mixture on top of the polenta in the skillet.
Place in the oven for 25-30 minutes.
Remove from the oven and top with the fresh chopped basil.
Nutrition
Serving:
2
g
|
Calories:
309
kcal
|
Carbohydrates:
27
g
|
Protein:
8
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Cholesterol:
18
mg
|
Sodium:
286
mg
|
Potassium:
461
mg
|
Sugar:
3
g
|
Vitamin A:
5740
mg
|
Vitamin C:
78.5
mg
|
Calcium:
190
mg
|
Iron:
1.7
mg