Polennnnnta.
Oct. 8th, 2019 08:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Kale Polenta... FOR SCIENCE!
(aka an Instant Pot version of Kale Polenta.)
1 lb kale
5+ cloves garlic
1/2 cup olive oil
1 oz Parmesan
2 Tbsp mascarpone
4 cups water or chicken broth
2 Tbsp butter
1 cup coarse polenta
salt and pepper
Bring the water to a simmer. With the pot set to sauté, whisk the liquid and pour the polenta into the liquid in a thin stream. Press cancel to reset the cooking program.
Secure the lid, select "porridge" setting, and set the time for 10 minutes at high pressure.
Meanwhile, stem and coarsely chop the kale. Bring a large pot of water to a boil and parboil the kale for 2-3 minutes. Drain well, pressing out liquid. Purée in a fud processor with the oil and garlic until smooth.
When the cooking program ends, let release naturally for 15 minutes, then vent any remaining steam. Lift out the inner pot. The polenta will have some liquid on top, which is normal. Stir to incorporate the liquid, scraping along the bottom of the pot to loosen any stuck bits. Whisk in the mascarpone, Parmesan, and kale purée. Season as needed and serve. (Also, clean the pot before the polenta has a chance to dry.)
What worked: This was a quicker and easier version of aforementioned Kale polenta. It was nice to not have to constantly stir as well as not have boiling blops of molten cornmeal try to escape. No lumps that I could discern. I forgot the butter, but it didn't seem to matter.
What didn't: I forgot to let it release for 15 minutes. This meant that the texture was slightly thinner than I like. The 1/2 cup olive oil ended up a bit too much as well; I could probably have reduced that to 1/3 cup and I think I will going forward.
Will I make it again? This is likely to replace the standard version in the rotation. Any shortcomings compared to the stovetop recipe are minor compared to the savings in time and effort.
(aka an Instant Pot version of Kale Polenta.)
1 lb kale
5+ cloves garlic
1/2 cup olive oil
1 oz Parmesan
2 Tbsp mascarpone
4 cups water or chicken broth
2 Tbsp butter
1 cup coarse polenta
salt and pepper
Bring the water to a simmer. With the pot set to sauté, whisk the liquid and pour the polenta into the liquid in a thin stream. Press cancel to reset the cooking program.
Secure the lid, select "porridge" setting, and set the time for 10 minutes at high pressure.
Meanwhile, stem and coarsely chop the kale. Bring a large pot of water to a boil and parboil the kale for 2-3 minutes. Drain well, pressing out liquid. Purée in a fud processor with the oil and garlic until smooth.
When the cooking program ends, let release naturally for 15 minutes, then vent any remaining steam. Lift out the inner pot. The polenta will have some liquid on top, which is normal. Stir to incorporate the liquid, scraping along the bottom of the pot to loosen any stuck bits. Whisk in the mascarpone, Parmesan, and kale purée. Season as needed and serve. (Also, clean the pot before the polenta has a chance to dry.)
What worked: This was a quicker and easier version of aforementioned Kale polenta. It was nice to not have to constantly stir as well as not have boiling blops of molten cornmeal try to escape. No lumps that I could discern. I forgot the butter, but it didn't seem to matter.
What didn't: I forgot to let it release for 15 minutes. This meant that the texture was slightly thinner than I like. The 1/2 cup olive oil ended up a bit too much as well; I could probably have reduced that to 1/3 cup and I think I will going forward.
Will I make it again? This is likely to replace the standard version in the rotation. Any shortcomings compared to the stovetop recipe are minor compared to the savings in time and effort.
