polenta and kale recipe

Easy Cooking: Polenta and Greens for One!

*Bare with me right now. I’m going to try something completely new!*

Who said that cooking for one had to be boring? When I used to live by myself, people at my work thought I was kind of crazy to put so much effort into making meals for myself – especially since I didn’t have a stove in my apartment.

I’ve always found pleasure in cooking the food that I make. So it doesn’t really matter if I’m cooking for 10 or just me, I’ll enjoy the process and I’ll enjoy the food too!

Every quarter or so, my husband gets these schedules when he doesn’t have time to have lunch with me.* So I often find myself searching for things I can cook that will be easy, tasty and that I don’t need to make huge portions.

*In Brazil, lunch is the main meal of the day, and even though it’s not the custom here, we still do it.


One of my go-to’s is Polenta. It’s so easy to make and you can make as much as youneed to. Just add cornmeal to hot water, season it and let it cook. Voila!

You need a complement for this meal, so chop some onions and garlic and stir-fry it with any leafy green – like spinach or kale – add color and a whole lot of nutrients. Win-win in my opinion. Oh, and you’ve gotta have kimchi!

Lastly,  fry an egg and add to top it off. It’s a low-calorie protein option and to be honest, it’s probably my favorite kind of protein!

This is one of my number one meals for when I’m eating by myself. It warms you inside as you eat that creamy polenta. Not to mention that it balances the bitterness of the green of your choice.

Hope you enjoy it! Let me know what are your feelings about the polenta once you’ve tried it!


polenta and kale recipe

Polenta with Stir-Fry Kale, Fried Egg, and Kimchi.


  • 1/4 cup cornmeal
  • 1 1/4 cup hot water
  • 1 garlic clove
  • 1/4 small onion
  • 3 large kale leaves (can be substituted for 2 cups spinach)
  • 1-2 tbls olive oil
  • salt, pepper, and crushed red chili flakes (optional)


  1. In a medium-size pan, boil water. Once it’s boiling, season with salt, then reduce heat and stir the water in circular motions. Slowly add the cornmeal while continuing to stir – the cornmeal with slowly start to thicken. Stir for 5 minutes and cover the pan. Add more hot water if necessary. The polenta should be ready in 15-20 minutes.
  2. While the polenta is cooking, chop onion and garlic. And prepare the kale leaves by removing the stem. Chop the stem into small pieces. In a frying pan (or wok) add the olive oil and fry the garlic, onion and kale stems. Fry them until tender.
  3. In a separate pan, fry the egg.
  4. Once the polenta is done, add the kale leaves to the garlic, onion and, kale stems until the leaves are tender and bright green. Season with salt, pepper and chrushed red chili flakes.
  5. Plate the polenta, kale and, egg. Add the kimchi.



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