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.
Kristy, Blogger at The Naked Kitchen
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Makes approximately 8-10 slices.
Serve with Ratatouille Meatballs, Sarah’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.