Polenta is made from ground cornmeal, which is traditionally simmered with water or broth to make a creamy porridge that can be eaten soft or cooked up until it’s firm by baking, frying or grilling. "This is my favorite way to prepare it for my family," says Earthbound Farm co-founder Myra Goodman. "The polenta gets irresistibly crispy when fried up in a little oil, while the inside is rich and soft. It pairs perfectly with sautéed kale and marinara sauce."
This dish comes together easily at dinnertime if you prepare the polenta and trim the kale in advance. You can use your favorite store-bought marinara, or try our recipe for delicious Farm Stand Marinara Sauce.
"If you’ve been trying my recipes, you might already know that I can’t stop cooking with kale. It’s so nutritious and satisfying," Myra explains. "This is definitely one of my most satisfying vegetarian entrées, but you can also serve the polenta and kale as a side dish with a piece of chicken (it's delicious with grilled Italian sausage, too), in which case it will serve up to 8. I encourage you to seek out organic corn products, since almost 90% of the US corn crop is genetically modified, and organic corn is by definition GMO free."
Prep time: 45 min | Cook time: 90 min | Total time: 135 min | 4 Servings
butter (plus more for greasing the pan)
minced fresh garlic
Freshly ground black pepper
red pepper flakes
polenta (corn grits)
KALE SAUTÉ: (makes about 5 cups)
yellow onion (cut in half through the stem end, then thinly sliced crosswise, about 2 cups)
Dino (lacinato) kale (stems discarded, leaves cut crosswise into 1-inch-wide ribbons, about 12 cups packed)
garlic (large cloves, finely minced)
Whole wheat pastry flour or corn flour
Safflower or sunflower oil (or another high-heat oil)
marinara sauce (homemade or good-quality store bought)
Freshly grated Parmigiano Reggiano cheese (optional, as garnish)
To make the polenta, generously butter the sides and bottom of a 9-inch square baking pan; set aside on a wire rack.
Place the butter and garlic in a medium-size saucepan and cook over low heat until the garlic is soft and fragrant, about 2 to 3 minutes, watching carefully to ensure that the garlic does not burn. Add the milk, water, salt and both peppers, and raise the heat to medium. Bring the mixture to the start of a simmer and then slowly whisk in the polenta. Maintain a slow simmer, reducing the heat so the mixture does not spatter. Cook, whisking frequently, until the liquid has been absorbed and the grains of polenta are tender, about 15 minutes. The texture of the polenta should resemble thick cream of wheat.
Immediately pour the polenta into the prepared baking dish and let it cool for 20 to 30 minutes. Refrigerate, covered with plastic wrap, until it is completely cold, at least 1 hour or up to 3 days.
Place the marinara sauce in a small saucepan. Set the pan over medium-low heat and cook until hot. Keep the sauce warm as you prepare the remaining components.
To make the kale sauté, heat the olive oil in a very large skillet over medium heat. Add the onions and cook, stirring frequently, until they just begin to soften, about 5 minutes. Add the kale (it may be necessary to do this in batches) and 1/4 cup of hot water. Cook, covered, stirring frequently until the kale wilts and is just tender, about 10 minutes. Add the garlic and cook for 5 minutes uncovered, stirring often. Season to taste with salt and pepper. Keep the kale warm while you prepare the polenta.
Just before serving, cut the cold polenta into 4 squares and then cut each square on a diagonal to create 2 equal-size triangles. You should have 8 polenta triangles. Spread some flour on a plate and dredge each triangle in the flour.
Place a large, flat griddle or large skillet (I always use cast iron) over medium-high heat and film with a thin layer of oil (between 1/16” and 1/8”). When the oil is hot, add the polenta wedges (it may be necessary to do this in batches or by using 2 pans). Sear each side of the triangles until crispy and golden brown, about 5 minutes on each side. It may be necessary to add more oil between batches. Transfer the polenta to several layers of paper towels to absorb excess oil.
To serve, place two triangles on each plate and divide the kale among the portions. Serve the hot marinara sauce on the side, or pour 1 cup over each serving. Garnish with Parmigiano Reggiano, if using.
Recipe note: In addition to the prep and cook times shown above, allow 1 to 2 hours minimum to chill the polenta after cooking.
Calories per serving, kale and polenta only: 450, Fat 20 grams, Cholesterol 20 mg, Sodium 620 mg, Carbohydrates 62 grams, Fiber 8 grams, Sugars 12 grams, Protein 10 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 310%, Vitamin C 100%, Calcium 15%, Iron 20%, Vitamin E 8%, Thiamin (vitamin B1) 15%, Riboflavin (vitamin B2) 10%, Niacin 8%, Vitamin B6 25%, Folate 15%, Phosphorus 15%, Magnesium 15%, Zinc 6%, Copper 20%.
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