Polenta Cakes with Goat Cheese and Kale Pesto

Preheat your oven according to the polenta package directions.

Meanwhile, combine the kale leaves, garlic, pine nuts, lemon juice, olive oil, and Parmesan cheese in a food processor and blend until smooth. Taste and season with the salt and pepper. Adjust the pesto to taste and consistency by adding more olive oil, lemon juice or Parmesan cheese. When finished, set aside.

Lightly spray 2 baking sheets with the nonstick cooking spray.

Slice the polenta into 1/4-inch thick rounds and place them on the baking sheets. Bake according to package directions, flipping once halfway through cooking.

When the cakes have baked, turn off the oven, remove the baking sheets from the oven, and top each polenta cake with about 1/2 teaspoon of the goat cheese. Place back in the oven for a few minutes until the cheese softens (be careful not to let the cheese get too runny).

Remove from the oven and allow to cool just slightly. Top each slice with 1 teaspoon (or slightly less) of the pesto. Garnish each with a few pieces of the sun-dried tomatoes.

Note: This recipe was roughly inspired by a breakfast I had at The Cottage in La Jolla, California, one of my favorite beachside restaurants.