2 tablespoons extra virgin olive oil, to be divided
1/2 pound button mushrooms, sliced
Salt and pepper to taste
8 oil-packed drained and roughly chopped sun-dried tomatoes, BPA free
2 cloves finely chopped garlic
1 bunch stemmed and roughly chopped kale
1 (18-ounce) roll pre-cooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese
Using a large skillet, heat 1 tablespoon of the oil on stove top set at medium high heat. Add mushrooms, salt and pepper. Cook, stirring occasionally, about 5 minutes or until softened.
Add tomatoes and garlic, cooking another 2 minutes.
Stir in kale pieces and 1/4 cup water. Cover, reduce heat to medium low and cook about 2 minutes or until kale begins to wilt. Toss well, add salt and pepper to taste.
Cover and cook about 2 minutes more or until wilted. Cover and set to the side.
Using a large nonstick or cast iron skillet, heat remaining 1 tablespoon oil over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed). Cook, flipping once, 5 to 6 minutes or until golden brown on both sides.
Line a plate with paper toweling to drain the polenta on as it gets done. Arrange the polenta on plates. Top with kale and mushroom mixture.
Garnish with cheese and serve.