Pan-fried Polenta with Corn, Kale and Goat Cheese

Name: Pan-fried Polenta with Corn, Kale and Goat Cheese
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings freshly ground black pepper; 1 Tbsp butter; 193 grams fresh corn kernels; 2 cloves garlic, minced; 85 grams goat cheese; 159 grams stone ground cornmeal; 1 bunches kale; 1 Tbsp olive oil; 2 Tbsps grated Parmesan cheese; 1 teaspoons salt; 1 tomato, sliced; 1 liters water

You can never have too many main course recipes, so give Pan-fried Polenta with Corn, Kale and Goat Cheese a try. This recipe serves 2. Watching your figure? This gluten free recipe has 661 calories, 22g of protein, and 30g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have parmesan cheese, garlic, corn kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.

Instructions

In a medium saucepan, heat the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the garlic and stir constantly for 1 minute; don't let the garlic brown.

Ingredients you will need

Garlic

Add 3 cups of the water, and bring it to a boil.

Ingredients you will need

Water

While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.

Ingredients you will need

Cornmeal

Water

Salt

Equipment you will use

Whisk

Bowl

When the water in the saucepan comes to a boil, pour the mixture into it.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese.

Ingredients you will need

Parmesan

Corn Kernels

Polenta

Pepper

Equipment you will use

Wooden Spoon

Whisk

Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.

Ingredients you will need

Polenta

Equipment you will use

Spatula

Frying Pan

While the polenta is cooling, cut away the stems and center stalks of the kale.

Ingredients you will need

Polenta

Kale

Cut the leaves into 3-inch pieces.

Cut the chilled polenta into 4 large triangles.

Ingredients you will need

Polenta

Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.

Ingredients you will need

Olive Oil

Polenta

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Preheat the broiler on your oven.

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Oven

Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.

Ingredients you will need

Polenta

Water

Kale

Equipment you will use

Frying Pan

Place the tomato slices on top of the polenta triangles.

Ingredients you will need

Tomato Slices