This versatile dish is ideal for a vegetarian and can be served soft or hard. For a complete meal, serve it with a salad.
Ingredients
- I cup finely chopped kale
- 6 finely chopped sundried tomatoes (soak for 30 mins to make them soft)
- 1 tbsp olive oil
- half a handful of basil
- 1/2 tsp ground cumin
- half handful sage
- 1 garlic clove, crushed
- 1/8 pepper
- 1 tsp himalayan salt
- 1 1/4 cups polenta
- 2 tbs sunflower seeds or pumpkin seeds
Method
Preheat the oven to 230 degrees celcius. Simmer the kale and sundried tomatoes in 1/2 cup water until all the water has absorbed. Stir in the oil, garlic, herbs, salt and pepper and take off the heat. In a separate pot, bring to the boil 3 cups water and 1 tsp salt. Lower heat and add polenta slowly. Whisk for about 10 minutes so as to prevent lumps until it has cooked.
Once cooked, stir kale mixture into the plolenta until combined. Transfer into an oiled casserole, sprinke seeds onto the top and bake for 15 mins until golden brown. Cut into squares or different shapes and serve.