Serves: 1 | prep Time 5 minutes | Cook time 10 Minutes
- 1 cup cooked polenta
- 1 TBsp butter
- 2 cups kale
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- parmesan shavings
- 1 egg
- 1/2 avocado
- salt and pepper
While the polenta is still warm, pour onto a flat plate or into a baking dish so that you have a semi-even layer about 3/4″ thick. Let cool completely (like overnight), then cut into a square/rectangle.
Heat a frying pan over medium-high heat. Melt the butter, then add the polenta in one big slice. Let it cook on each side for about 5 minutes, or until crisped and slightly blackened.
While the polenta is cooking, chop the kale into small pieces. Massage with your hands for about a minute, then toss with the vinegar and oil. Top with fresh parmesan, then set aside. Cook your egg, either poached or fried, at this point.
When the polenta is done, top with the avocado (sliced or mashed), some salt & pepper, then the egg. Serve alongside the kale.