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Ingredients
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Polenta
Kale & Shallot Braise
Finishing
Method
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
- 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.
