This dish is deliciously creamy and decadent and reminds me of a meal you would order in one of your favorite Italian restaurants. The layers of flavor make my mouth water as I am cooking. I must confess that I love the creaminess of the goat cheese and the sweetness of the balsamic glaze so much, that I continue to add more cheese and glaze to the polenta throughout the meal.

Creamy Polenta with Sun Dried Tomatoes and Kale

Ingredients

¾ Cup polenta
4 cups low sodium chicken broth
4 cups water
1 tbsp. butter
4 leaves lacinato kale, stems removed
6 oz. balsamic vinegar
2 oz. sun dried tomato
1 clove garlic, minced
3 oz. crumbled goat cheese (or more to taste)
2 tbsp. olive oil

Prepare the balsamic glaze:

Bring the balsamic vinegar to a boil in a small saucepan. Cook for 5 minutes until slightly reduced. Lower to medium heat and continue to cook until the vinegar thickens. Empty the glaze into a ramekin or small bowl and set aside.

Prepare the polenta:

In a large saucepan, bring the chicken broth and 2 cups of water to a boil. Add the polenta and continue to cook on medium heat until the polenta begins to thicken. Add butter and maintain low heat while continuing to stir. Be careful, as the polenta will splatter out of the pot.

Saute the kale:

Slice the kale chiffonade style. Heat the olive oil on medium heat in a frying pan. Add the garlic and sliced kale. Saute the kale until slightly tender, taking care not to char the kale.

Saute the kale

Cook the sun-dried tomatoes

To re-hydrate the sun dried tomatoes, bring 2 cups of water to a boil in a small sauce pan. Add the tomatoes and boil until tender. Drain the tomatoes and pat dry with a paper towel. Place the tomatoes on a cutting board, and slice into thin strips. Set aside.

Sun-dried tomatoes

Assemble the polenta:

Spoon half of the polenta into each bowl, and top with half of the cooked kale, sun dried tomatoes and crumbled goat cheese. Drizzle with balsamic glaze to taste.

Creamy Polenta

Creamy Polenta with Sun Dried Tomatoes

Creamy Polenta with Sun Dried Tomatoes

Ingredients

  • ¾ Cup polenta
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 1 tbsp. butter
  • 4 leaves lacinato kale, stems removed
  • 6 oz. balsamic vinegar
  • 2 oz. sun dried tomato
  • 1 clove garlic, minced
  • 3 oz. crumbled goat cheese (or more to taste)
  • 2 tbsp. olive oil

Instructions

    Prepare the balsamic glaze:
  • Bring the balsamic vinegar to a boil in a small saucepan. Cook for 5 minutes until slightly reduced. Lower to medium heat and continue to cook until the vinegar thickens. Empty the glaze into a ramekin or small bowl and set aside.
    Prepare the polenta:
  • In a large saucepan, bring the chicken broth and 2 cups of water to a boil. Add the polenta and continue to cook on medium heat until the polenta begins to thicken. Add butter and maintain low heat while continuing to stir. Be careful, as the polenta will splatter out of the pot.
    Saute the kale:
  • Slice the kale chiffonade style. Heat the olive oil on medium heat in a frying pan. Add the garlic and sliced kale. Saute the kale until slightly tender, taking care not to char the kale.
    Cook the sun-dried tomatoes
  • To re-hydrate the sun dried tomatoes, bring 2 cups of water to a boil in a small sauce pan. Add the tomatoes and boil until tender. Drain the tomatoes and pat dry with a paper towel. Place the tomatoes on a cutting board, and slice into thin strips. Set aside.
    Assemble the polenta:
  • Spoon half of the polenta into each bowl, and top with half of the cooked kale, sun dried tomatoes and crumbled goat cheese. Drizzle with balsamic glaze to taste.
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