About this recipe: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.
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
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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.
While the water heats, whisk together in a bowl the polenta, salt and 250ml water to make a smooth mixture.
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.
While the polenta is cooling, cut away the stems and centre stalks of the kale. Cut the leaves into 7.5cm pieces.
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.
Preheat the grill.
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.
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.
Arrange the kale on a serving plate. Place the hot polenta triangles on top of the kale and serve immediately.