Everyone seems to hate polenta. Well, at least we have struggled to find a polenta fan club amongst our friends and family. This recipe adds loads of flavour and gives it a Mediterranean taste by the addition of kale pesto with garlic and quality extra virgin olive oil. The trick is to make sure the polenta is the consistency of a thick sauce rather than a rubbery mat! We served Kale Polenta with roasted butternut squash and tomatoes to our family and they loved it.
A wonderfully vibrant dish of polenta and kale puree
- 160 g polenta
- 30 g olive oil extra virgin
- 25 g vegan parmesan cheese
- 100 g vegan creme fraiche we used Oatly
- 1/2 tbsp Maldon sea salt
- 1 pinch black pepper
- 2 1/2 cloves large garlic
- 225 g kale
- sea salt
- 55 mls olive oil
Strip out any large stalks from the kale.
Add 2 of the garlic cloves and a good pinch of sea salt to a large pot of water and bring to the boil. Add the kale and cook over a high heat for 2-3 mins.
Drain, save the garlic cloves and, once the kale is cool, squeeze out as much water as possible.
Roughly chop the kale along with the 2 cooked garlic cloves and the 1/2 uncooked clove. Add the kale and the garlic to a food processor along with a teaspoon of sea salt and blitz to a smooth paste. Add the oil and blitz again into a puree.
Bring 750mls of water to a boil in a medium saucepan. Gradually add the polenta, whisking to combine it with the water. After about 2 mins the polenta will thicken.
Turn down the heat to low and cook for about 45 mins. Stir the polenta now and again to stop it sticking to the pan. The polenta should rarely bubble and there should be no volcanic eruptions!
Stir in the olive oil, kale puree and most of the vegan Italian 'parmesan' hard cheese. The polenta should be the consistency of a thick sauce but if its hard to stir and solid just add some hot water and stir it until you achieve the right consistency.
Serve sprinkled with the rest of the vegan parmesan and a pinch of black pepper.
You will only need 150g of the kale puree but the rest will keep in in an airtight container in the fridge for up to 5 days. Use the remainder to add to create kale pesto by adding some dry roasted pine nuts and then blitzing it again. It makes a wonderful pesto that goes well with any pasta.