Monday, 19 Aug 2019
Apps and side dishes Dinner Gluten Free Lunch Recipes Vegan Vegetarian

Herbed Polenta with Kale

Herbed Polenta with Kale

I’m always looking for things to make that can be either a side dish or a meal and if the leftovers save well then it’s a major bonus. This Herbed Polenta with Kale is great by itself or when served with meatballs or a sauce it makes a great meal. Leftovers are even better because the polenta firms up even more after chilling in the refrigerator and can then be sliced and browned on a grill with a little oil for a toasty treat for lunch the next day.

This polenta will fit in to just about any Thanksgiving meal plan. It’s easy to make and can be made ahead of time to make the big day go a little easier. One more thing to be thankful for! Enjoy.

Kristy

Ingredients:

  • 3 cups water
  • 1 tsp sea salt
  • 1 cup polenta
  • 2 tbsp olive oil plus 1/2 tsp, divided
  • 1 medium onion, diced
  • 1 tbsp Garlic Gold Italian Herb Nuggets
  • 1 bunch Lacinato Kale, stems removed and thinly sliced (about 2 cups once cut) chard or spinach could also be used
  • 1/3-1/2 cup Cashew Parmesan

Preparation:

  1. Heat water and salt over high heat in a large saucepan until boiling. Slowly add the polenta, stirring constantly. Lower heat to a simmer and cook 20-30 minutes stirring often to prevent sticking.
  2. While the polenta cooks heat 1 tbsp oil in a large skillet over medium high heat. Add the onions and the Garlic Gold Italian Herb Nuggets. Cook until soft, about 5 minutes.
  3. Add 1 tbsp more of the oil and the kale. Reduce heat to medium and cook, stirring until the kale has wilted, about 5 minutes.
  4. Once the polenta has cooked until it’s very thick add the onion/kale mixture and 1/3 cup of the Cashew Parmesan. Stir to combine. Taste and add the remaining Cashew Parmesan if desired.
  5. Use the remaining 1/2 tsp oil to oil a bowl or loaf pan and spoon in the polenta. Press the polenta down into the bowl or pan. Let sit for 10 minutes and then invert onto a plate to unmold. Cut into slices and serve.

Yield:

Makes approximately 8-10 slices.

Notes:

Serve with Ratatouille MeatballsSarah’s Marinara Sauce or any of your favorite sauces. Store leftovers tightly wrapped in the refrigerator for 3-4 days. To reheat cut into slices and toast on a lightly oiled grill until lightly brown and warmed through.

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Herbed Polenta with Kale
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