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I love polenta.  Love it.  Its very versatile, serve it creamy or firmed up in squares.  You can add just about any vegetable to it to make it go further.  Almost any sauce is delicious with it since its so mild.  Its a great side dish or a fabulous plated appetizer (when serving it as an appetizer I make it as squares, broil them and make a blue cheese and spinach sauce,… but that’s for another day.)

One of the great things about it if you are entertaining is that you can do the majority of the work ahead of time.  Just slicing and broiling when the company arrive.

Kale Splattered Polenta Recipe

Serves 4

4 c vegetable broth

1 c polenta grains

2 shallots, thinly sliced

5 cloves of garlic, minced

1 bunch of kale


In a medium saucepan bring the vegetable broth to a boil.  Slowly stream polenta into pan while whisking.  Once all the polenta has been added reduce heat to a simmer.  Continue to cook for 30 minutes stirring frequently with a rubber coated spoon (or something else that won’t scrape the bottom of your pan but still be able to get all the polenta off the pan.)

Meanwhile, in a skillet coated with cooking spray saute shallots until lightly browned.  Add garlic and cook another minute.

Remove the stem from the kale by folding each leave in half and cutting out the thick stem portion.  Cut the leaves into 1″ portions.

Add the kale to the skillet and saute until wilted.  Transfer kale mixture to a cutting board.  Chop thoroughly.

Once the polenta is done add the kale mixture and stir well.

For Creamy Polenta add 1 Tablespoon of Light Butter and stir until combined.  Serve.

For Polenta squares coat a 9″ square with cooking spray.  Transfer polenta to pan and refrigerate until set.  Should only take 20 minutes or so.  Preheat broiler.  Flip polenta onto a cutting board and slice into 9 squares. Coat a cookie sheet with cooking spray.  Arrange squares on sheet and broil until lightly toasted.  They taste great topped with a little of the Creamy Artichoke Sauce from yesterday!

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