Polenta Recipe
crispy polenta with grilled artichoke hearts, kale crisps and tomatillo puree
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Ingredients
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Polenta
Grilled Artichoke Hearts
Kale Crisps
Tomatillo Puree
Method
Polenta
- 1
Prepare the Polenta
In a large pot, bring 4 cups of water to a boil. Add 1 tsp salt. Gradually whisk in 1 cup of cornmeal, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened (about 15-20 minutes). Stir in 2 tbsp of olive oil. Spread the polenta into a greased baking dish and let it cool for at least 30 minutes.
- 2
Grilled Artichoke Hearts
- 3
Prepare the Artichokes
If using fresh artichokes, steam them until tender, then remove the hearts. For canned, simply drain and rinse. Toss the artichoke hearts with 2 tbsp of olive oil, 1 tbsp of lemon juice, salt, and pepper. Grill on a preheated grill or grill pan for about 4-5 minutes until grill marks appear.
Kale Crisps
- 4
Make the Kale Crisps
Preheat the oven to 350°F (175°C). Wash and dry the kale leaves, then tear them into bite-sized pieces. Toss with 1 tbsp of olive oil and salt. Spread on a baking sheet and bake for 15-20 minutes until crispy, turning halfway through.
Tomatillo Puree
- 5
Prepare the Tomatillo Puree
In a blender, combine 1 cup of tomatillos, 1 jalapeño (if using), and 1 tbsp of lime juice. Blend until smooth, adding salt to taste.
