Pumpkin and Kale with Creamy Polenta
Pumpkin is rich in vitamins A and C, as well as potassium and fiber. It is also low in calories, making it a healthy addition to this dish.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Pumpkin
- 200 gram Kale
- 1 cup Polenta
- 2 cup Vegetable broth
- 2 tablespoon Butter
- 2 tablespoon Parmesan cheese
- 2 clove Garlic
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta and cook over medium heat, stirring constantly, for about 15 minutes or until thickened.
- Remove from heat and stir in the butter and Parmesan cheese until melted and creamy. Season with salt and black pepper.
- In a separate pan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
- Add the pumpkin and kale to the pan and cook for about 10 minutes or until the pumpkin is tender and the kale is wilted.
- Serve the creamy polenta topped with the pumpkin and kale mixture. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.