Polenta, kale and egg

Yellow may be the new green, says research in the Journal of

Agricultural and Food Chemistry, which found that foods made from milled yellow corn (polenta) contain immunity-boosting carotenoids that are easier to digest than those in spinach.

303 kcals; 10g protein 18g carbs; 22g fat; Serves 2

INGREDIENTS

120ml milk

350ml water

100g polenta

1 bunch of kale, chopped 2 glugs of olive oil

2 large eggs

► Salt and pepper

MAKE IT

1 In a saucepan, bring the milk, water and 1 tsp salt to the boil over a high heat, then add the polenta and whisk.

2 Meanwhile, fry the kale in the olive oil and crack in the eggs. Season, then cover the pan until the yolks are just soft. Serve the egg and kale alongside the polenta.