Polenta Bowl with Garlicky Summer Squash and Kale

Adapted from Andrea Bemis

Serves 4


1 teaspoon salt
1 cup instant polenta
1/3 cup freshly grated Parmesan cheese
2 Tablespoons unsalted butter
Garlicky Summer Squash & Kale
2 1/2 Tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
2 cloves of garlic minced
1 medium-small summer squash, cut into thin rounds
1 (14.5 ounce) can chickpeas, drained
1 bunch of kale, cut into bite size pieces
Fried eggs for serving
Salt and freshly ground black pepper
Crushed red pepper flakes
Freshly grated Parmesan cheese for serving


In a medium saucepan, bring 3 cups water plus the salt to a boil.

While the polenta water heats up prepare the other veggies. Heat 1 1/2 Tablespoons of the olive oil in a large skillet over medium-high heat. Add the crushed red pepper flakes and cook, stirring often, for about 1 minute. Add the garlic, summer squash and chickpeas. Cook, occasionally stirring, until the summer squash and chickpeas are golden brown and the mixture is fragrant, about 6-8 minutes. Remove the veggies from the pan to a large bowl, (no need to wipe out the pan.) Return the pan to medium-high heat and add the remaining 1 Tablespoon of the oil. Toss in the kale and cook, stirring often, until the kale is bright green and beginning to brown up a bit, about 3 minutes. Turn the heat down to low, add the squash and chickpea mixture back to the pan and keep on very low heat.

While the veggies, cook fry a few eggs in some olive oil until the whites are set and the yokes are still slightly runny.

Meanwhile, add the polenta to the boiling water and cook according to the package instructions. Add the parmesan and butter and divide the polenta between bowls. Top each bowl with the veggie mixture, fried eggs, salt and pepper, pinch of crushed red pepper flakes, and extra Parmesan cheese.