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Tomato Kale Polenta Skillet
This one skillet dish combines the delicious flavors of roasted tomatoes, crispy kale & cheesy polenta in a simple recipe that's vegetarian & gluten free!
Servings:
4
people
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Author:
Whitney Bond
Course:
Main Course, Side Dish
Cuisine:
Italian
Ingredients
½
1x
2x
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 Facts
Serving
2
serving
Calories
309
kcal
(15%)
Carbohydrates
27
g
(9%)
Protein
8
g
(16%)
Fat
19
g
(29%)
Saturated Fat
6
g
(30%)
Cholesterol
18
mg
(6%)
Sodium
286
mg
(12%)
Potassium
461
mg
(13%)
Sugar
3
g
(3%)
Vitamin A
5740
mg
(115%)
Vitamin C
78.5
mg
(95%)
Calcium
190
mg
(19%)
Iron
1.7
mg
(9%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!