Braised Polenta Recipe
Recipe information
Make Braised Polenta in just 50m. w/ KALE, SHALLOTS.
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Ingredients
Polenta
Kale & Shallot Braise
Finishing
Polenta
1. Bring liquids to a simmer
In a medium heavy-bottomed saucepan, bring 4 1/2 cups water and 1 1/4 tsp salt to a gentle simmer over medium heat.
2. Whisk in polenta
Gradually whisk in 1 1/2 cups coarse cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low so the liquid maintains a low simmer.
3. Cook, stirring
Cook the polenta, stirring frequently with a wooden spoon or silicone spatula, until thickened and grains are tender, about 25–30 minutes. Stop stirring and scrape the bottom occasionally to prevent sticking.
4. Finish polenta
Remove from heat and whisk in 2 tbs unsalted butter, 3 tbs grated Parmesan, 1/2 cup milk or cream (optional, for creamier texture), and 1/2 tsp black pepper. Adjust seasoning with additional salt if needed. Cover and keep warm while preparing the kale.
Kale & Shallot Braise
5. Sauté shallots
While the polenta cooks, heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced shallots and sauté until softened and translucent, 3–4 minutes.
6. Add garlic and kale
Add 2 minced cloves garlic and cook until fragrant, about 30 seconds. Add the chopped kale (about 8 cups) in batches, letting each batch wilt slightly before adding the next.
7. Braise the greens
Pour in 1/2 cup low-sodium broth, stir to combine, cover the skillet, and reduce heat to medium-low. Let the kale steam and braise for 5–7 minutes, or until tender but still bright green. Uncover and cook off any excess liquid if necessary.
8. Season the braise
Stir in 1 tbs lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.
Finish & Serve
9. Assemble
Spoon a generous portion of warm polenta into shallow bowls or onto a serving platter. Top with a portion of the braised kale and shallots.
10. Finish with fat and cheese
Drizzle with 1 tbs extra-virgin olive oil or dot with additional butter, and sprinkle 2 tbs extra grated Parmesan, if using.
11. Serve
Serve immediately, with extra black pepper or red pepper flakes on the side. Leftover polenta can be chilled and sliced; kale keeps refrigerated for 2–3 days.
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