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Pan-fried Polenta with Corn, Kale and Goat Cheese
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Whipped corn and parmesan polenta triangles topped with tomatoes, chevre, and kale.
Ingredients:
  • 2 cloves garlic, minced
  • 4.3333330154419 cups water
  • 1 cup stone ground cornmeal
  • 0.5 teaspoon salt
  • 1.3333333730698 cups fresh corn kernels
  • freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 0.5 bunch kale
  • 1 tablespoon olive oil
  • 1 tomato, sliced
  • 3 ounces goat cheese
Instructions:
  • In a saucepan over medium heat, melt the butter, then sauté the garlic for 1 minute without browning. Pour in 3 cups of water and bring to a boil.
  • When the water is heating up, combine cornmeal, salt, and 1 cup of water in a bowl and whisk until smooth.
  • Once the water in the saucepan reaches a boil, carefully add the mixture while whisking constantly for 3 minutes to avoid lumps. Reduce heat to low and cook for 40 minutes, stirring every 10 minutes with a wooden spoon. Add corn kernels and cook for an additional 5 minutes. Mix in pepper and Parmesan cheese. Transfer the polenta to a lightly oiled 8x8 inch pan, smoothing the top with a spatula. Refrigerate for 1 hour to chill before serving.
  • After allowing the polenta to cool, remove the stems and center stalks from the kale. Slice the leaves into 3-inch pieces.
  • Cut chilled polenta into 4 large triangles. Heat olive oil in a large non-stick skillet over medium-high heat until smoking. Carefully add polenta triangles and fry until golden brown on both sides. Transfer polenta to a baking sheet.
  • Turn on your oven's broiler.
  • Transfer the kale and 1/3 cup water to the skillet where you cooked the polenta. Cover and sauté the kale over medium-high heat for 4 minutes.
  • Layer the tomato slices over the polenta triangles, then generously sprinkle with goat cheese. Broil until the cheese is melted and the tomatoes are just beginning to cook.
  • Lay the kale beautifully on a platter, then top it with the hot polenta triangles before serving promptly.

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