Get ready to transform your dinner routine with a mouthwatering dish that's both nutritious and incredibly satisfying! This Oven Roasted Kale Sweet Potato with Creamy Polenta is a game-changing recipe that will make your taste buds dance and your body thank you. Imagine golden-roasted sweet potatoes, crispy kale, and luxuriously smooth polenta coming together in one perfect plate - it's a culinary experience that looks gourmet but is surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, 1 bunch
- Sweet potatoes, 2 large
- Olive oil, 2 tablespoons
- Salt, to taste
- Pepper, to taste
- Polenta, 1 cup
- Vegetable broth, 4 cups
- Parmesan cheese, 1/2 cup (optional)
- Butter, 2 tablespoons
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash the kale thoroughly and pat dry with paper towels. Remove stems and tear leaves into roughly 2-inch pieces.
- Peel sweet potatoes and cut into 1-inch cubes. Place sweet potato cubes in a large mixing bowl.
- Drizzle olive oil over sweet potato cubes. Season with salt and pepper, tossing to coat evenly.
- Spread sweet potato cubes on the prepared baking sheet in a single layer. Roast in preheated oven for 25-30 minutes, turning once halfway through cooking.
- While sweet potatoes are roasting, prepare the polenta. In a medium saucepan, bring vegetable broth to a boil.
- Slowly whisk polenta into boiling broth, reducing heat to low. Stir continuously to prevent lumps from forming.
- Cook polenta for 15-20 minutes, stirring frequently until thick and creamy. If using, stir in Parmesan cheese and butter near the end of cooking.
- During the last 10 minutes of sweet potato roasting, add kale leaves to the baking sheet. Drizzle with a little olive oil and season with salt.
- Remove baking sheet from oven when sweet potatoes are golden and tender, and kale is crisp and slightly charred.
- Spoon creamy polenta into serving bowls. Top with roasted sweet potatoes and crispy kale.
- Serve immediately, garnishing with additional Parmesan cheese if desired.
Tips
- For maximum flavor, choose organic sweet potatoes with deep orange flesh and fresh, crisp kale leaves.
- Pat kale completely dry before roasting to ensure it gets wonderfully crisp, not soggy.
- Use a heavy-bottomed saucepan for polenta to prevent burning and achieve a creamy texture.
- Continuously whisk polenta to prevent lumps and achieve a silky smooth consistency.
- Don't overcrowd the baking sheet - give vegetables space to roast, not steam.
- For extra richness, use chicken broth instead of vegetable broth in your polenta.
- Serve immediately for the best texture and temperature contrast between crispy vegetables and creamy polenta.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 36g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
