Embark on a culinary journey to the picturesque region of Tuscany with our creamy polenta and Tuscan kale recipe. This delightful dish showcases the rustic charm of Italian cuisine, blending creamy polenta with tender kale and savory seasonings. As you indulge in this comforting meal, you'll savor the harmonious flavors of garlic, Parmesan cheese, and a hint of chili flakes, all coming together to create a symphony of taste. This recipe is not only a feast for the taste buds but also a visual delight, with vibrant green kale adding a pop of color to the creamy polenta. Alongside the main recipe, we offer variations to suit different preferences. Explore the zesty and aromatic lemon and herb polenta, bursting with freshness and perfect for a light and flavorful meal. For those seeking a more indulgent experience, try the rich and decadent truffle polenta, infused with the earthy notes of black truffles. And for a delightful vegetarian twist, the roasted vegetable polenta combines tender roasted vegetables with creamy polenta, making it a hearty and satisfying dish.
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CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.
Provided by Lidey Heuck
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
- Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
- Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
- Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
- Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
- Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.
CREAMY POLENTA
Steps:
- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
KALE AND MUSHROOMS WITH CREAMY POLENTA
Provided by Michael Lomonaco
Categories Milk/Cream Mushroom Side Sauté Parmesan Bacon Cornmeal Kale Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
- Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
- Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
- Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
CREAMY POLENTA WITH TUSCAN KALE
Number Of Ingredients 6
Steps:
- Bring 2 1/2 quarts of salted water to a boil in a saucepan over high heat. Add the kale and boil until it is just tender, 5-6 minutes. With tongs or a wire-mesh scoop, lift the kale out of the boiling water and into a sieve or colander. Shock the kale under cold running water to stop the cooking. Drain and squeeze dry. Chop medium fine. Measure 4-5 cups of the cooking liquid into a clean saucepan. (Use 4 cups if you like thick polenta, 5 cups if you like it more creamy.) Bring to a boil over high heat. Add the polenta gradually, whisking constantly. Lower the heat to medium and cook, whisking often, until the mixture thickens, about 5 minutes, then switch to a wooden spoon. Adjust heat to maintain a steady bubble and cook, stirring often, until polenta is smooth and no longer grainy, about 45 minutes. Add chopped kale during the final 10 minutes. Season to taste with salt. Heat olive oil in a small skillet over moderately low heat. Add garlic and saute until it is fragrant, about 1 minute. Stir garlic and oil into polenta and cook for about 2 minutes to diffuse the flavor. Pour the polenta onto a wooden board or a large shallow platter. Let cool for 5-10 minutes to allow the polenta to set up. Sprinkle with grated cheese to taste.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic vegetables, high-quality olive oil, and flavorful cheese.
- Don't overcook the polenta: Polenta is a delicate dish, and it's easy to overcook it. Cook it until it is just tender, about 15 minutes.
- Use a good quality stock: The stock is the base of the sauce, so it's important to use a good quality one. Look for a stock that is flavorful and made with real ingredients.
- Season the dish to taste: Don't be afraid to season the dish to taste. Add salt, pepper, and other spices until the dish is flavorful.
- Serve the polenta immediately: Polenta is best served immediately after it is cooked. It will start to thicken as it cools, so don't let it sit for too long before serving.
Conclusion:
Creamy polenta with Tuscan kale is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's a great way to use up leftover kale, and it's also a healthy and affordable option. With its creamy texture and flavorful sauce, this dish is sure to be a hit with everyone at the table.
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