Easy Pumpkin Polenta with Kale (High Protein)
Fast and easy pumpkin polenta with kale is a high protein meal with a 10 out of 10 comfort food rating. It comes together in under 30 minutes and is also vegan and gluten-free.
Servings: 4 servings
Ingredients
- 3 cups water divided
- 3/4 cup yellow cornmeal
- 1.5 cups plain nondairy milk (e.g., almond milk, soy milk, cashew milk)
- 1 teaspoon salt (more to taste, as needed)
- 1/4 teaspoon ground black pepper (more to taste, as needed)
- 1.5 cups canned unsweetened pumpkin
- 1 tablespoon olive oil (or oil of choice such as avocado oil or coconut oil),
- 16 ounces lacinato kale or curly kale cleaned, tough stems removed, and chopped
- Optional: toasted chopped walnuts or pecans
Instructions
- In a small bowl, combine 1.5 cups water with cornmeal until blended.
- Bring remaining 1.5 cups water, milk, salt, and pepper to a boil in a large saucepan over medium-high heat. Add cornmeal mixture, immediately whisking to combine. Reduce heat to low; whisk polenta for 5 to 10 minutes until thickened.
- Whisk in pumpkin; whisk 1 minute longer. Remove from heat and cover to keep warm.
- Heat olive oil in a large skillet set over medium-high heat. Add the kale; cook and stir 3 to 5 minutes until wilted. Season with salt and pepper to taste.
- Serve polenta with kale on top and (optional) toasted walnuts or pecans..
Nutrition
Serving: 1portion (1/4 of recipe) | Calories: 251kcal | Carbohydrates: 44.4g | Protein: 10.4g | Fat: 4.3g | Saturated Fat: 0.6g | Cholesterol: 2mg | Sodium: 122mg | Fiber: 6g | Sugar: 7.7g