60 minutes
A comforting dish featuring creamy polenta enriched with Pecorino cheese and served with garlicky, oven-baked kale.
teaspoons
Dried Polenta
0 oz
0.25 fluid ounces
Tuscan Kale, leaves stripped and torn
0 oz
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
teaspoons
tablespoons
Grated Pecorino Cheese
0 oz
1. Bake the Polenta
Preheat your oven to 350°F (175°C). In a 3-4 quart ovenproof baking dish, combine the water, 2 teaspoons of kosher salt, and dried polenta. Cover the dish with a lid or foil and bake for 30 to 40 minutes, until the polenta is thick and creamy.
2. Prepare the Kale
Toss the kale leaves with olive oil, garlic, ½ teaspoon of kosher salt, and red-pepper flakes in another ovenproof dish. Add a tablespoon of water, cover, and bake alongside the polenta for 20 minutes. Uncover and bake for an additional 10 minutes.
3. Finish the Polenta
Remove the polenta from the oven and whisk in the black pepper, unsalted butter, and ¾ cup of Pecorino cheese until smooth and creamy.
4. Serve
To serve, scoop polenta into bowls, top with the garlicky kale, and finish with a tablespoon of Pecorino cheese and extra black pepper.
Opt for coarse-ground polenta for a robust texture and flavor. Avoid instant polenta, as it lacks depth and richness.
Use a good-quality chicken stock or vegetable broth as part of your liquid base instead of solely water. It adds an extra layer of flavor. A ratio of 4:1 liquid to polenta is a good start.
Use freshly grated Pecorino Romano for its sharp, tangy flavor. Stir it in once the polenta is fully cooked, off the heat, to preserve its flavor while avoiding it getting stringy.
Cook polenta slowly over low heat, stirring frequently. This prevents clumping and ensures a creamy texture.
Consider adding a splash of lemon juice or zest at the end of cooking for a refreshing zing that contrasts beautifully with the rich polenta.
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