Parmesan Polenta with Garlicky Braised Kale
A pot of cornmeal stirred into something creamy, with a skillet of garlicky kale so it isn't just a bowl of starch.
- Serves
- 4
- Prep
- 10 min
- Cook
- 40 min
- Written
Method
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Bring the water, milk, and salt to a boil in a heavy pot.
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Whisk in the polenta in a slow stream, then drop the heat to low.
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Cook, stirring often and scraping the bottom, until the polenta is thick and starts pulling away from the sides, about 35 minutes.
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Meanwhile, warm the olive oil in a wide skillet over medium heat and add the garlic and red pepper flakes, cooking until the garlic turns golden at the edges.
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Add the kale in handfuls, tossing each batch until wilted before adding the next.
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Cover and cook until the stems are tender when pierced, about 8 minutes, adding a splash of water if the pan looks dry.
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Stir the Parmesan and butter into the polenta until melted and glossy.
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Spoon the polenta into bowls and top with the braised kale and black pepper.
Notes
The ratio is what saves you here — four parts liquid to one part cornmeal keeps the polenta loose enough that a low flame and occasional stirring is all it needs, no standing over the pot with a whisk. If it seizes up before it’s fully cooked, a splash of hot water loosens it right back.
Swap the kale for chard or collards depending on what’s in the crisper; just adjust the covered cooking time until the stems give easily. Leftover polenta firms up in the fridge and is good sliced and pan-fried the next morning under a fried egg.