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Pan Fried Polenta with Roasted Kale and Chickpeas - topped with tomatoes and parmesan cheese, this is the perfect light gluten-free dinner! Made with just 6 ingredients! by @healthynibs
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Author: Lisa Lin

Pan Fried Polenta with Roasted Kale & Chickpeas

Prep Time10 mins
Cook Time10 mins


  • 1 18-ounce (510g) tube of pre-cooked polenta
  • 3 tablespoons olive oil, divided
  • 6 cups (80g) chopped kale (about 6 large handfuls)
  • salt
  • 1 15-ounce (425g) can of chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, sliced into quarters
  • enchilada sauce or pasta sauce
  • shaved or shredded parmesan
  • salt and pepper


  • 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.


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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