Creamy Polenta w/Superfood Skillet & Greens

Serving Size 4

Prep Time 5 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

  • 4 1/2 cups water
  • 2 generous pinches of salt
  • 1 cup dry polenta
  • 1/2 cup unsweetened soy or oat milk
  • 2 tablespoons nutritional yeast
  • 4 big handfuls chopped kale leaves (or another green of choice)
  • 2 packages Nasoya Plantspired Savory Tuscan Style Superfood Skillet
  • For topping: vegan parmesan cheese, fresh chopped tomatoes, chopped fresh herbs, if desired
Recipe By The Full Helping

Preparation

  1. Bring the water to a rolling boil. Add 1 cup polenta and 2 generous pinches of salt. Reduce the heat to low. Cook the polenta, stirring often, for 15-20 minutes, or until it’s thick and creamy. (Be careful stirring, as hot polenta spatters.)
  2. Add 1/2 cup unsweetened soy or oat milk and 2 tablespoons nutritional yeast to the polenta. Cook for another 5 minutes, stirring often, until the polenta thickens up again. Add freshly ground pepper to your liking and set the polenta aside.
  3. Add 2 teaspoons of olive oil to a skillet over medium low heat. Add the chopped kale. Cook for 2-3 minutes, or until the kale is wilted down and just tender. Add 2 packages of Nasoya Plantspired Savory Tuscan Style Superfood Skillet. Continue cooking for 3 minutes, until the skillet is warmed through.
  4. Divide the polenta into four bowls and top each portion with a quarter of the kale and Superfood Skillet mixture. If you like, top each bowl with some homemade or store-bought vegan parmesan cheese and fresh, chopped tomatoes. Serve.

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