Step 1

Follow the directions for FFF’s Balsamic Sea Salt Roasted Brussels Sprouts

Step 2

Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.

Step 3

Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.

Step 4

Season with salt to taste and set aside.

Step 5

In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.

Step 6

Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.

Step 7

Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.

Step 8

Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.