In this version, I paired the pan-fried polenta with roasted kale, chickpeas, tomatoes and my enchilada sauce. It might sound odd to add enchilada sauce to a recipe like this, but believe me, it works. However, if you don’t like tomato-based sauces, hummus or a yogurt sauce will work well for this recipe, too!
MASTERING MY MISTAKES / COOKING NOTES
Beware of splatters when cooking the polenta: I noticed that when I pan fry the tubed polenta, oil tends to splatter much more than when I pan fry homemade polenta cakes. So be careful when you’re cooking this!Don’t slice the rounds too thinly: Initially, I thought that slicing the polenta rounds thinly would yield crispier fried slices once cooked. Wrong! Thinly sliced polenta rounds actually soften significantly in the pan, making them difficult to pick up and flip. Also, wait until the polenta is done before slicing them into half moons.Crunchier kale: If you want crunchier kale, leave it in the oven for a few more minutes. Be careful not to leave them in the oven for too long, as the kale can burn and turn bitter.Substitutions: I like eating the polenta with my enchilada sauce, but you can use pasta sauce, salsa, hummus or a dressing!
If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!
