Not the most appealing name at first
Aug. 4th, 2015 11:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerBut I made it for this week's Resolution Recipe, Kale Polenta.
Kale Puree:
5 garlic cloves (Ha! I used... more.)
1 pound kale, stemmed (about 1/2 lb after trimming)
salt
1/2 cup olive oil
Place 4 garlic cloves in a medium pot, fill with water, cover, and bring to a boil over high heat. Add enough salt to make the water slightly salty and add the kale, prodding to submerge it. Cook uncovered until the kale is tender and tears easily, 2-3 minutes.
Drain the kale and squeeze out as much water as you can. Roughly chop the cooked kale, boiled garlic, and remaining raw garlic. Combine in a food processor. Process, stopping occasionally to prod and stir, for 45 seconds. Add the oil and process to a fairly smooth puree.
This will keep in the fridge for up to 5 days.
Kale Polenta:
3 1/2 cups water
1 cup coarse stone-ground polenta
2 Tbsp olive oil
1/2 cup kale puree, above
1 oz Parmesan, finely grated
1 1/2 Tbsp mascarpone (mascarpone. Not mars-capone. If you mispronounce it that way in my presence I will be forced to cut you.)
Combine water and a pinch salt in a medium pot and bring to a boil over high heat. Gradually add the polenta, whisking as you pour. Keep whisking about 2 minutes, until the polenta starts to thicken and looks like it's one with the water. Turn the heat to low - the polenta should steam and tremble, but only rarely erupt with bubbles - and cook, stirring every now and again, until tender but slightly coarse in texture, about 45 minutes.
Stir in the olive oil, kale puree, and most of the parmesan. Keep cooking, stirring occasionally, for a few minutes more. Remove the pot from the heat and fold in 1 Tbsp mascarpone. Top with the remaining mascarpone and parmesan, and as much black pepper as you'd like.
What worked: This was excellent. The kale pesto worked better than I expected; granted, I may have used double the amount called for in the recipe, but that just made the polenta green-and-yellow rather than the other way 'round. It stuck a bit to the bottom, but because I was using a lined pot I could scrape with a wooden spoon and get it integrated into the whole.
What didn't: I originally planned to make this two weeks previously. I didn't, for various and sundry reasons. Because I got started late, I let it cook for only 20 minutes - which was adequate, but the polenta was still on the mush side rather than fully set.
Will I make it again? It will go into the rotation, yes.
Kale Puree:
5 garlic cloves (Ha! I used... more.)
1 pound kale, stemmed (about 1/2 lb after trimming)
salt
1/2 cup olive oil
Place 4 garlic cloves in a medium pot, fill with water, cover, and bring to a boil over high heat. Add enough salt to make the water slightly salty and add the kale, prodding to submerge it. Cook uncovered until the kale is tender and tears easily, 2-3 minutes.
Drain the kale and squeeze out as much water as you can. Roughly chop the cooked kale, boiled garlic, and remaining raw garlic. Combine in a food processor. Process, stopping occasionally to prod and stir, for 45 seconds. Add the oil and process to a fairly smooth puree.
This will keep in the fridge for up to 5 days.
Kale Polenta:
3 1/2 cups water
1 cup coarse stone-ground polenta
2 Tbsp olive oil
1/2 cup kale puree, above
1 oz Parmesan, finely grated
1 1/2 Tbsp mascarpone (mascarpone. Not mars-capone. If you mispronounce it that way in my presence I will be forced to cut you.)
Combine water and a pinch salt in a medium pot and bring to a boil over high heat. Gradually add the polenta, whisking as you pour. Keep whisking about 2 minutes, until the polenta starts to thicken and looks like it's one with the water. Turn the heat to low - the polenta should steam and tremble, but only rarely erupt with bubbles - and cook, stirring every now and again, until tender but slightly coarse in texture, about 45 minutes.
Stir in the olive oil, kale puree, and most of the parmesan. Keep cooking, stirring occasionally, for a few minutes more. Remove the pot from the heat and fold in 1 Tbsp mascarpone. Top with the remaining mascarpone and parmesan, and as much black pepper as you'd like.
What worked: This was excellent. The kale pesto worked better than I expected; granted, I may have used double the amount called for in the recipe, but that just made the polenta green-and-yellow rather than the other way 'round. It stuck a bit to the bottom, but because I was using a lined pot I could scrape with a wooden spoon and get it integrated into the whole.
What didn't: I originally planned to make this two weeks previously. I didn't, for various and sundry reasons. Because I got started late, I let it cook for only 20 minutes - which was adequate, but the polenta was still on the mush side rather than fully set.
Will I make it again? It will go into the rotation, yes.
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Date: 2015-08-07 02:11 am (UTC)no subject
Date: 2015-08-07 02:14 pm (UTC)