Ever since it has started feeling like summer around here, I have felt so busy. And not really busy, but more like I-must-be-outside kind of busy. As in, I can’t stand the thought of sitting inside in front of the computer when the sun is shining through my window and I have friends on patios somewhere in the city with cold beers. So forgive me for not cooking much lately and therefore not posting much either.
Eric and I seem to really like polenta. It’s so easy to make, only mildly time-consuming, and goes so well with most other things I can pull out of my fridge at any given time. This night, I had some lacinato, aka dinosaur, kale. I often just prepare kale sauteed with garlic. This night was no different, but the addition of a poached egg and polenta really made for a filling meal. The sesame seeds in this polenta really made for a nice, interesting texture, too.
Sauteed Kale with Polenta
1 cup ground corn meal
2 cups water
2 cups milk
1/2 cup parmesan cheese
1/4 cup sesame seeds
salt and pepper
1 bunch kale – I used lacinato kale – roughly chopped, remove thick stems
4-5 cloves of garlic (yes!), sliced
1/4 cup good quality olive oil
1 teaspoon cayenne pepper, or more to taste
salt and pepper
Start the polenta by boiling the milk and water in the same pot. When it just comes to a boil, season the water and whisk in the corn meal until all the lumps are gone. Stir in the parmesan cheese and sesame seeds. Reduce heat and let the polenta cook for about 15 minutes. Pour the polenta onto a plate and let cool a bit.
For the greens, saute the garlic in the olive oil over medium-high heat. When they become aromatic, toss in the kale, cayenne pepper, and salt and pepper. Continue to saute until the kale starts to be come soft – around 5-10 minutes.
Together, the kale and polenta make a great meal. But, like most things I cook, adding a poached egg puts the cherry on the cake.