KALE POLENTA
In the U.S., polenta is typically served as a side dish. But in Italy, it is often the main attraction-a real showstopper. I've been seated at a table with friends when the cook arrived from the kitchen with the pot of polenta. Instead of ladling the polenta onto our empty plates, as I first expected, the cook poured the polenta from the pot straight onto a wooden board in the center of the table. Steamy and inviting, it crept outward like hot lava. This take on polenta is a showstopper in its own right: its striking green color is beautiful and unexpected. It's so stunning you can skip the board and just haul the pot to the table. The healthy dose of kale puree that colors the cornmeal adds lots of flavor, too. You taste the sweetness of the corn polenta first, then a hint of garlic and finally that green minerality of kale at the end.
Provided by Food Network
Time 1h
Yield Serves 6 to 8 as a side
Number Of Ingredients 12
Steps:
- Combine 7 cups of water and the salt in a medium pot and bring the water to a boil over high heat. Gradually add the polenta, whisking as you pour. Keep whisking until the polenta starts to thicken and looks like it's one with the water, about 2 minutes. Turn the heat to low (the polenta should steam and tremble, but only rarely erupt with bubbles) and cook, stirring every now and again, until the polenta is tender but still coarse in texture, about 45 minutes.
- Stir in the olive oil, kale puree, and most of the Parmesan and keep cooking, stirring occasionally, for a few minutes more. Take the pot off the heat and fold in 2 tablespoons of the mascarpone (it's nice to run into a little pocket of mascarpone, so don't stir too much). Top with the remaining mascarpone and Parmesan, and as much black pepper as you'd like.
- Put 4 of the garlic cloves in a medium pot, fill it with water, cover, and bring the water to a boil over high heat. Add enough kosher salt so that the water tastes slightly salty and add the kale, prodding to submerge it. Cook uncovered until the kale is tender and tears easily, 2 to 3 minutes.
- Fish out the boiled garlic cloves from the pot and reserve them. Drain the kale in a colander and when it's cool enough to handle, squeeze out as much water as you can. Roughly chop the kale, the boiled garlic, and the raw garlic.
- Combine the kale, garlic, and Maldon salt in a food processor. Process, stopping occasionally to prod and stir, for about 45 seconds, then add the oil and process, stirring once or twice, to a fairly smooth puree. Whenever I make this at one of my restaurants, I use a Vita-prep to make the puree silky smooth, but I like a slightly coarse puree too.
- The puree keeps in an airtight container in the fridge for up to 5 days.
ROASTED PORK LOIN WITH KALE AND POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h10m
Yield s: 4 servings with leftovers
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Combine the pancetta, fennel pollen and garlic in a small bowl. Cut 18 to 20 slits (2 inches deep) in the pork roast. Alternately fill the slits with the pancetta mixture and a piece of rosemary. Sprinkle the pork liberally with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides. Transfer to the oven and roast for 45 minutes. Douse the pork with the wine and roast until a thermometer inserted into the center of the pork registers 165 degrees F, 20 to 30 minutes more. Transfer the pork to a cutting board and let rest for 15 minutes. Meanwhile, bring a large pot of water to a boil for the kale. Bring the stock and milk to a low boil in another pot for the polenta. Cook the kale for 7 to 8 minutes, then remove to a platter using tongs. Drizzle with EVOO and lemon juice and season with salt, pepper and a little nutmeg. Whisk the polenta into the stock mixture and cook, whisking, until thick, 2 to 3 minutes. Season with salt and pepper. Stir in the butter and then the cheese, and remove from the heat. Slice the pork and serve with the polenta and kale. Cook's Note: The roasted pork can be covered and refrigerated for a make-ahead meal. Bring to room temperature, then reheat in a 325 degree F oven, covered, for 15 minutes, adding 1 cup chicken stock to the pot to keep it moist. Uncover and heat for 15 to 20 minutes more. You can prep the kale ahead of time and store it in a paper towel-lined plastic bag in the refrigerator.
KALE AND MUSHROOMS WITH CREAMY POLENTA
Provided by Michael Lomonaco
Categories Milk/Cream Mushroom Side Sauté Parmesan Bacon Cornmeal Kale Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
- Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
- Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
- Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.
Provided by Lidey Heuck
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
- Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
- Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
- Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
- Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
- Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.
SOFT POLENTA WITH ROAST SQUASH, KALE & HAZELNUTS
This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
- Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
- Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
- While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve - the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
- To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.
Nutrition Facts : Calories 442 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
PAN-FRIED POLENTA WITH CORN, KALE AND GOAT CHEESE
This is a gourmet polenta recipe as it uses kale and goat cheese.
Provided by Candice
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h20m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
- While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
- When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
- While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
- Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
- Preheat the broiler on your oven.
- Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
- Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
- Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.
Nutrition Facts : Calories 690 calories, Carbohydrate 88.5 g, Cholesterol 53.3 mg, Fat 31.1 g, Fiber 10.4 g, Protein 23.9 g, SaturatedFat 14.9 g, Sodium 1250.3 mg, Sugar 6.4 g
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