Pumpkin and Kale with Polenta
| Servings |
Ingredients
- For pumpkin and kale with creamy polenta-
- 1 cup ½polenta
- 4 cups ½water
- cup ½grated parmesan optional
- ½ small pumpkin
- 1 small red chili pepper
- 4 sprigs fresh thyme
- EVOO
- 1 clove garlic chopped
- 7 oz curly kale chopped veins removed
- 1/3 leek sliced
- black pepper
- salt
- 4 oz mozzarella optional
- For the Dressing:
- 5 T EVOO
- 2 tsp balsamic vinegar
- 1 tsp lemon juice
- 1 tsp Demerara sugar optional
- 2 T freshly chopped basil
- black pepper
- salt
- 4 T pomegranate seeds to serve
Ingredients
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Instructions
- In a pot, bring water with a tablespoon of salt to a boil. Gradually add polenta, cover with a lid and reduce the heat to low. Cook for 10 minutes, stirring frequently. Remove from the heat, add parmesan (optional),cover and let rest for 15 minutes.
- Meanwhile, slice the pumpkin. Heat a lug of vegetable oil in a large pan or wok over medium high heat. Add pumpkin and cook until the pumpkin it is soft, about 8 minutes. Chop red chili pepper and thyme leaves and add them before the pumpkin is ready.
- Transfer to a plate and put the pan or wok back on the stove.
- Add a bit of oil to the pan and once it's hot, add garlic and kale. Add a pinch of salt and black pepper and cook until soft, about 4 minutes. Transfer to a plate.
- Add leek slices and cook until soft and slightly golden, about 4 minutes.
- Make the dressing: combine olive oil, balsamic vinegar, lemon juice, Demerara sugar (optional), chopped basil, a pinch of salt and black pepper.
- Arrange polenta, pumpkin, kale and leek on two plates. Add sliced mozzarella (optional). Serve with balsamic dressing and pomegranate seeds. Enjoy!
Recipe Notes
Adapted from Happy Kitchen (www.happykitchen.com)