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Recipe Detail Page
Black Kale Polenta
Autumn 2022
Lovingly stirred polenta makes an excellent base for saucy mains. This hearty version is also delicious on its own with a fresh grating of Parmesan. Be sure you’re not grabbing instant polenta; it pales in comparison to the real deal.
Serves 6 as a side dish
2 heads garlic
2 to 4 tbsp (30 to 60 mL) olive oil, divided
2 bunches black kale
1/2 to 1 tsp (2 to 5 mL) salt
3 2/3 cups (900 mL) chicken broth
2 1/4 cups (560 mL) water
1 cup (250 mL) stone-ground cornmeal or polenta (not instant)
3 tbsp (45 mL) unsalted butter
Chopped parsley and lemon zest to garnish (optional)
1. Preheat oven to 300°F (149°C).
2. Slice off top of each garlic head. Place, cut side up, over a square of foil. Drizzle each head with about 1 tsp (5 mL) oil. Tightly wrap in the foil. Roast until cloves are very tender when pierced with a fork, 30 to 40 minutes. Remove from oven. Carefully open foil and let cool. When cool, squeeze cloves from their papery skins and set aside.
3. Remove kale leaves from stems and thinly slice. Heat 2 tbsp (30 mL) oil in a large, wide pot over medium-high heat. Add half of kale. Season with salt. Cook, stirring often until kale begins to wilt, about 5 to 7 minutes. If pan is dry, add remaining oil. Add remaining kale to pot. Season and continue cooking until wilted. Remove to a bowl.
4. Pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in polenta. Reduce heat to medium-low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in cooked kale, butter and roasted garlic until evenly mixed. Garnish with parsley and lemon zest, if you like.
Serves 6 as a side dish
