Cheesy Polenta with Sauteed Zucchini and Kale

Ingredients:
1 package of already cooked polenta (it is packaged like a log)
2 cloves garlic (chopped)
1-2 zucchini (cut into chunks)
1 bunch of kale (roughly chopped)
Extra virgin olive oil
Salt
Pepper
Red pepper flakes
Grated Pecorino Romano cheese
1 tablespoon of butter

Directions:
Roughly chop up polenta and place in a microwave safe bowl. Add 1/4 cup of water to the bowl. Put in the microwave for a approximately five minutes. Every minute, take polenta out of the microwave and stir with spoon, crushing any lumps. Add water if polenta becomes too dry. Continue this process until polenta is no longer lumpy. Mix in butter and cheese (to taste) and heat in microwave until cheese melts (less than 1 minute). While cooking the polenta, sauté garlic, zucchini, and kale in oil. Cook approximately 5-8 minutes, or until the vegetables are cooked to liking. Add salt, pepper, and red pepper to taste. Serve on top of polenta.

Even though polenta is served with many Italian dishes, I was not introduced to it until my college years. Since it is very easy to make, I find it to be an appropriate food to make when I do not have too much time. Polenta is cornmeal. For those of you who are not familiar with polenta, the creamy version (what is made in this recipe) is similar to the consistency of foods from other cultures, such as grits or boiled maize. Polenta can also be prepared fried.