Kale Polenta
Recipe adapted from April Bloomfield

Watch how to make this recipe.

Level: Easy
Yield: Serves 6 to 8 as a side
Nutritional Analysis Per Serving Serving Size 1 of 8 servings Calories 394; Total Fat 25 g; Saturated Fat 5 g; Carbohydrates 35 g; Dietary Fiber 4 g; Sugar 1 g; Protein 7 g; Cholesterol 10 mg; Sodium 304 mg
Total: 1 hr
Prep: 15 min
Cook: 45 min

Imagine polenta stealing the spotlight like it does in Italybubbling from the pot onto a wooden board, steaming like molten gold. This vivid green version, transformed by kale puree, dazzles as a centerpiece: bring the pot straight to the table. Savor the sweet corn upfront, a hint of garlic, and a fresh, mineral kale finish that inspires every bite.

Ingredients

1 tablespoon plus 1 teaspoon Maldon or other flaky sea salt

2 cups coarse stone-ground polenta

1/4 cup extra-virgin olive oil

1/2 cup Kale Puree (recipe below)

2 ounces finely grated Parmesan

3 tablespoons mascarpone

Coarsely ground black pepper

Kale Puree

5 medium garlic cloves, peeled

Kosher salt

1 pound Tuscan (lacinato) kale, thick ribs removed (about 1/2 pound after trimming)

1 teaspoon Maldon or other flaky sea salt

1/2 cup extra-virgin olive oil

Cook Mode (Keep screen awake)

In a medium pot bring 7 cups of water and the salt to a rolling boil. Gradually whisk in the polenta, keeping the mixture moving until it begins to thicken and appears incorporated with the water, about 2 minutes. Reduce the heat to low so the polenta gently steams and quivers (it should rarely bubble) and continue to cook, stirring occasionally, until tender yet still slightly coarse, about 45 minutes.

Stir in the olive oil, the kale puree, and most of the Parmesan, and cook briefly more while stirring occasionally. Remove the pot from the heat and fold in 2 tablespoons of mascarponeit's pleasant to leave little pockets of mascarpone, so don't overmix. Finish by topping with the remaining mascarpone, the leftover Parmesan, and as much cracked black pepper as you prefer.

Kale Puree

Yield: Makes about 1/2 cup (photo by David Loftus)

Place 4 garlic cloves in a medium saucepan, cover with water, bring to a boil, and season the water with kosher salt so it tastes slightly briny. Add the kale, pressing it down to submerge, and cook uncovered until the leaves are tender and tear easily, about 2 to 3 minutes.

Remove the boiled garlic from the pot and set aside. Drain the kale in a colander and, once cool enough to handle, squeeze out as much liquid as you can. Roughly chop the kale together with the boiled garlic and the remaining raw garlic.

Transfer the kale and both garlics to a food processor, add the Maldon salt, and processpausing a few times to push the mixture toward the bladesfor roughly 45 seconds. Add the olive oil and continue to process until you reach a fairly smooth puree (a high-powered blender like a Vita-Prep will make it silky; a slightly coarse texture is also lovely).

Store the puree in an airtight container in the refrigerator for up to 5 days.

When working with Tuscan kale, remove the thick central stems first. One quick method is to hold the stem end with one hand, pinch the base of the leaf on either side of the rib with the other hand, and pull the leaf away in one motion to strip it clean. Dive in and create this showstopping dish tonight!