Kale Puree Polenta

Kale Puree Polenta

Green seems to be the theme this week on social media. Since St. Patrick’s Day is this Friday I thought it would be a good time to talk about my Kale Puree Polenta dish. Both kale and polenta really has nothing in common with Irish food besides the fact that this dish is a gorgeous shade of green and would pair very nicely with corned beef.

Saint Patrick’s Day commemorates the death of Saint Patrick and the arrival of Christianity in Ireland and celebrates the heritage of the Irish in general. When I was in elementary school many moons ago it was very important that we wore or had something pinned to us that was green or the boys would chase and pinch us. Do you all remember that?

Begin today’s recipe by making the Kale puree first. You will have extra puree, it is fantastic on veggies, eggs, pasta, pizza and meats. The flavor is garlicky and addicting.

Don't forget to wear something green;-)

yield: 3 to 4Author: Cheriprint recipe

Kale Puree Polenta

This healthy Kale Puree Polenta is delicious and comforting and makes a wonderful side dish.

INGREDIENTS:

Kale Puree

• 1 bunch Kale ( I used dinosaur) washed, stems removed, roughly chopped
• 3 medium cloves garlic (peeled)
• ½ cup olive oil
• 2 tablespoons water, if needed
• Flaky salt

Polenta

• 3 cups water
• ½ teaspoon salt
• 1 cup polenta (I used Bob’s Red Mill)
• 1 tablespoon butter
• ¼ cup Parmesan cheese (grated)

INSTRUCTIONS:

1. In a large pot boil water, add salt, now add kale and garlic. Cook until kale is tender about 3 to 4 minutes. Drain kale and garlic into colander. Rinse with cold water, when cool set aside garlic and squeeze out as much liquid as you can.
2. Combine kale, garlic and olive oil into food processor. Pulse until mixture is smooth, add water if needed. Set aside.
3. In a medium sized heavy pot add water and salt, bring to a boil. Slowly stir-in grits. Reduce heat and simmer, stirring frequently to prevent sticking, until mixture is fairly thick, about 20 to 25 minutes. Remove from heat, add-in butter and then Parmesan.
4. Oil bottom and sides of serving dish, scoop in polenta, swirl in kale puree a couple of tablespoons at a time, I used 4 tablespoons. Enjoy!

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