Slice the polenta into 1/3-inch thick rounds. You don't want to slice them too thinly, or else they'll be difficult to handle when you fry them. Set them aside.
In a bowl, massage 1 tablespoon of olive oil into the chopped kale. Sprinkle a pinch of salt on the kale. Line a medium baking sheet with parchment paper. Spread kale on top of the sheet and bake for 8 to 10 minutes at 350ºF (175ºC), until they start to turn crispy. You can leave the kale in the oven for a few more minutes if you want them crunchier.
Heat 1 tablespoon of olive oil on a sauté pan or skillet over medium heat. Spread half of the sliced polenta rounds on the pan. Pan fry each side for 3 to 4 minutes. Dish up fried polenta and add the rest of the olive oil to the pan. Finish frying the rest of the polenta rounds. Dish up the rest of the polenta.
While the pan is still hot, pour the enchilada sauce in the pan to warm it up. Turn off the heat after a few minutes.
Serve polenta rounds with roasted kale, sliced tomatoes, chickpeas, enchilada sauce and parmesan. Season with salt and pepper to taste.
Notes
NUTRITION INFORMATION: Yields 4 servings; Amount per serving: Calories: 390, Total Fat 15g, Saturated Fat: 3g, Sodium: 1248mg, Cholesterol: 5mg, Total Carbohydrate: 52g, Dietary Fiber: 11g, Sugar: 10g, Protein 15g
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