1 can of Muir Glen Fire Roasted Tomatoes
1 can of Original Rotel Tomatoes with green chilies
1 bunch of kale
1 tube of cooked polenta
1 cup of protein (I used the last of some chicken that was in the fridge)
1/2 onion diced
3 garlic cloves
1 tbsp onion powder
2 tbsp oregano
salt and pepper to taste
1 cup shredded Parmesan cheese(not the clumpy powdered stuff)
4 tablespoons of olive oil
If you are using un-prepared meat/protein sautee/brown that in a large non-stick skillet with two tablespoons of olive oil. If using beef with a higher fat content, the oil will not be necessary. Turn pan to medium heat. Pour roasted and Rotel tomatoes into the pan. Add onion, garlic, onion powder, oregano, salt, pepper and kale. Stir in the kale until it cooks down. Once kale has cooked, stir in the Parmesan cheese until melted. Once cheese is melted set the pan to low heat.
In second non-stick pan add two tablespoons of olive oil and turn pan to med/high heat. Slice polenta into 1/2 inch slices(three slices per person is good) and add to pan. Cook polenta until golden and crispy on both sides.
Plate slices of polenta then pour tomato/kale/protein combo on top.
Bask in the glory of being a brilliant cook.