Baked Kale Polenta Fries

Kale Pesto

• 4 oz Parmesan cheese, cubed
• 1 oz pine nuts
• 1 lemon, thin peel only, no pith
• 4 garlic cloves
• ½ tsp salt
• ¼ tsp ground black pepper
• 4 oz kale, stems removed
• 2 oz fresh basil leaves
• 2 oz extra virgin olive oil

Polenta

• 36 oz water
• 10 oz polenta cornmeal
• ½ tsp salt, to taste
• non-stick cooking spray
• marinara sauce, to serve (see Tip)