Pan-fried Polenta with Corn, Kale and Goat Cheese

Name: Pan-fried Polenta with Corn, Kale and Goat Cheese
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 dash Black Pepper; 1 tbsp Butter; 1 cup Cornmeal; 1.33 cups Fresh Chives; 2 cloves Garlic; 3 oz Goat Cheese; 2 tbsp Grated Parmesan Cheese; 0.5 bunch Kale; 1 tbsp Olive Oil; 0.5 tsp Salt; 1 whole Tomato; 4.33 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food

Pan-fried Polenta with Corn, Kale and Goat Cheese layers crisp-edged polenta infused with sweet corn and Parmesan under juicy broiled tomato and tangy chèvre. The warm triangles sit over tender sautéed kale, balancing richness with fresh greens and a hint of garlic. Ideal for a cozy dinner or a standout vegetarian main when you want something hearty and elegant.

Prep1 hr
Cook20 mins
Serves2
DifficultyMedium

1

In a medium saucepan, melt the butter over medium heat. Add the garlic and stir constantly for 1 minute; do not let it brown. Add 3 cups of the water and bring to a boil.
2

While the water heats, whisk the cornmeal, salt, and 1 cup water together in a bowl until smooth.
3

When the water in the saucepan boils, pour in the mixture. Whisk constantly for 3 minutes to avoid lumps. Reduce 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. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in the refrigerator for 1 hour.
4

While the polenta cools, remove the stems and center stalks from the kale. Cut the leaves into 3-inch pieces.
5

Cut the chilled polenta into 4 large triangles. 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 until golden brown on the underside, then turn the polenta and cook until golden brown on the other side. Arrange the polenta on a baking sheet.
6

Preheat the oven broiler.
7

Put the kale and 1/3 cup water into the same skillet used to fry the polenta. Cover and cook the kale over medium-high heat for 4 minutes.
8

Place the tomato slices on the polenta triangles. Sprinkle the goat cheese over the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
9

Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.