1 cup Nash’s corn meal
3 cups water
1/2 tsp. salt
1 1/2 Tbsp. butter or oil
In a 3-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.
2-1/2 Tbsp. olive oil, divided
1/8 tsp. crushed red pepper flakes
2 cloves garlic, minced
1 medium summer squash, cut into thin rounds
1 (14.5 ounce) can chickpeas, drained
1 bunch Nash’s Red Kale, stems removed, torn into bite-sized pieces
Fried eggs for serving
Salt and freshly ground black pepper
Crushed red pepper flakes
Freshly grated Parmesan cheese for serving
Heat 1-1/2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the crushed red pepper flakes and cook, stirring often, for about 1 minute. Add the garlic, summer squash and chickpeas. Cook, occasionally stirring, until the summer squash and chickpeas are golden brown and the mixture is fragrant, about 6-8 minutes. Remove the veggies from the pan to a large bowl. Return the pan to medium-high heat and add the remaining oil. Toss in the kale and cook, stirring often, until the kale is bright green and beginning to brown up a bit, about 3 minutes. Turn the heat down to low, add the squash and chickpea mixture back to the pan and keep on very low heat.
While the veggies cook, fry a few eggs in some olive oil until the whites are set and the yokes are still slightly runny.
Divide the cooked polenta between bowls. Top each bowl with with the veggie mixture, fried eggs, salt and pepper, pinch of crushed red pepper flakes, and extra Parmesan cheese.
Recipe from dishingupthedirt.com.