32 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1

This is a gourmet polenta recipe as it uses kale and goat cheese.

Candice
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Ingredients

Directions

  • 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.

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  • 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

689.98 calories; 23.94 g protein; 88.54 g carbohydrates; 31.05 g fat; 53.26 mg cholesterol; 1250.27 mg sodium.Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

04/29/2008
very tasty make sure you chill it enough also you can cook the polenta in stock to give it even more flavour
(10)

Most helpful critical review

01/29/2012
Took WAY too long to cook and ended up with a flavorless mess. The only redeeming quality is the recipe is inexpensive.
(4)
32 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1
11/12/2002
I converted this vegetable side dish into a whole meal by adding a nice piece of grilled salmon. A very elegant presentation. The goat cheese really makes it so don't leave it out!
(35)
07/23/2003
Yum! I didn't have time to make the polenta so I used store bought polenta and mixed in fresh corn garlic and basil. Goes great with sweet potatoes.
(24)
10/21/2003
This recipe was good but I gave it fewer stars for the amount of trouble it took and the fact that a cup of cornmeal makes WAY more than two servings of polenta! I increased the amount by half and used only half of that for four people. The rest of the proportions are about correct for four people as is. The goat cheese was a nice touch. Be sure to use tasty tomatoes.
(18)
04/29/2008
very tasty make sure you chill it enough also you can cook the polenta in stock to give it even more flavour
(10)
10/24/2007
Great recipe to get me to eat my greens. I find the polenta recipe makes 8 servings so I use the extra triangles for later in the week. The un-fried polenta keeps well in the fridge and can be fried up for a quick meal with the greens. If you don't have fresh tomatoes use a bit of sauce. I top with fresh shredded mozzerella because I cook for a "non funky cheese eater" and goat cheese classifies as a "funky cheese" to him:-p
(9)
11/10/2011
oh lala! this was yummy! i did make a few changes...i had the 'tube' of polenta i just sliced that up and cooked it in the olive oil with some dried basil dried rosemary and garlic. i did not have fresh tomato's so i used a can of tomato's and a can of corn. placed both on top of polenta and smothered it with the goat cheese. of course i put over the bed of kale that i sauteed up. i did not use any water just a little oil. the whole family loved this dish
(9)
03/18/2007
This was my first time making polenta and the recipe was very easy to follow. I made the mistake of using a smaller pan than recommended which made the polenta too thick and hard to fry. If I make it again I will make the polenta the night before..seems to fry better after it has been chilled longer. This makes a great meal its delicious and looks beautiful.
(7)
08/25/2008
We cut the polenta into smaller pieces because we served it with another side dish and fish and it wouldn't been too much. Tasted great.
(7)
05/07/2010
I used a store bought polenta. And didn't bother with the corn. I also topped with a chunky homemade ragu since tomatoes are not really that great right now. Love the combination of flavors. Absolutely have to have the goat cheese. That's what makes it.
(5)