Chimichurri Polenta Cakes Recipe
spicy exotic grains / sautéed brussels + kale
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Ingredients
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Polenta Cakes
Method
Preparation Steps
Make the Chimichurri Sauce
In a bowl, combine chopped parsley, red wine vinegar, minced garlic, red pepper flakes, and 1 tablespoon of olive oil. Mix well and set aside.
Prepare the Polenta
In a pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thickened (about 15-20 minutes). Remove from heat and stir in the chimichurri sauce.
Set and Cut Polenta
Pour the polenta mixture into a greased baking dish and spread evenly. Allow to cool and set for about 30 minutes. Once set, cut into squares or circles.
Sauté Brussels and Kale
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add Brussels sprouts and sauté for about 5 minutes. Then add kale and sauté until both are tender, about another 5 minutes. Drizzle with lemon juice and season with salt to taste.
Cook the Polenta Cakes
In the same skillet, add the polenta cakes and cook for about 3-4 minutes on each side until golden brown and heated through.
Serve
Serve the polenta cakes topped with the sautéed Brussels and kale. Drizzle extra chimichurri sauce on top if desired.