Polenta with Kale and Goat Cheese

    2 hours 20 min

    Cheesy polenta is pan-fried until crisp, topped with sliced tomatoes and goat cheese, then grilled and served on top of kale. This is a substantial meal. Serve with a crisp green salad.

    31 people made this

    Serves: 2 

    • 15g butter
    • 2 cloves garlic, finely chopped
    • 1 litre water
    • 120g coarse polenta or cornmeal
    • 1/2 teaspoon salt
    • 200g sweetcorn kernels
    • freshly ground black pepper
    • 2 tablespoons grated Parmesan cheese
    • 1/2 bunch kale
    • 1 tablespoon olive oil
    • 1 tomato, sliced
    • 75g goat cheese

    Prep:1hr  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:2hr20min 

    1. In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 750ml and bring it to the boil.
    2. While the water heats, whisk together in a bowl the polenta, salt and 250ml water to make a smooth mixture.
    3. When the water in the saucepan comes to the boil, pour the mixture into it. 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 sweetcorn and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 20x20cm dish and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
    4. While the polenta is cooling, cut away the stems and centre stalks of the kale. Cut the leaves into 7.5cm pieces.
    5. Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick frying pan 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 tray.
    6. Preheat the grill.
    7. Place the kale and 75ml water into the frying pan that was just used to fry the polenta. Cover the frying pan and cook the kale over a medium-high heat for 4 minutes.
    8. Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Grill the polenta until the cheese melts and the tomatoes begin to cook.
    9. Arrange the kale on a serving plate. Place the hot polenta triangles on top of the kale and serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    I converted this vegetable side dish into a whole meal by adding a nice piece of grilled salmon. A very elegant presentation. The goat cheese really makes it, so don't leave it out!  -  09 Nov 2001  (Review from Allrecipes US | Canada)


    Yum! I didn't have time to make the polenta, so I used store bought polenta and mixed in fresh corn, garlic and basil. Goes great with sweet potatoes.  -  14 Sep 2000  (Review from Allrecipes US | Canada)


    This recipe was good, but I gave it fewer stars for the amount of trouble it took and the fact that a cup of cornmeal makes WAY more than two servings of polenta! I increased the amount by half and used only half of that for four people. The rest of the proportions are about correct for four people as is. The goat cheese was a nice touch. Be sure to use tasty tomatoes.  -  21 May 2003  (Review from Allrecipes US | Canada)