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Pan Fried Polenta

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Ingredients

Adjust Servings:
1 tablespoon of butter
2 cloves of garlic
4 1/3 cups cups of water
1 cup of grounded cornmeal
1/2 teaspoon of salt
1 1/3 cups of fresh corn kernel
Freshly ground black pepper
2 tbsp grated parmesan cheese
1/2 bunch of kale
1 tablespoon of olive oil
1 sliced tomato
3 ounces of Kunik cheese

Pan Fried Polenta

Features:
  • Veg
Cuisine:
    • 3 hrs 40 mins
    • Serves 10
    • Medium

    Ingredients

    • 1 tablespoon of butter
    • 2 cloves of garlic
    • 4 1/3 cups cups of water
    • 1 cup of grounded cornmeal
    • 1/2 teaspoon of salt
    • 1 1/3 cups of fresh corn kernel
    • Freshly ground black pepper
    • 2 tbsp grated parmesan cheese
    • 1/2 bunch of kale
    • 1 tablespoon of olive oil
    • 1 sliced tomato
    • 3 ounces of Kunik cheese

    How to Make Pan Fried Polenta

    • Take a medium sized saucepan, put a dollop of butter in it and let it melt over medium heat. Once the butter is melted, add garlic and stir for one minute, however, make sure to not let the garlic turn brown. Then add 3 cups of water and then bring it to a boil.
    • While the water is coming to a boil, take a bowl, add cornmeal, salt, and a cup of water to it and make it into a smooth mixture.
    • Once the water comes to a boil in the saucepan, pour the mixture into it. Whisk the mixture constantly for 3 minutes to prevent the lumps from forming. As the mixture starts to thicken turn the heat on low. Cook the mixture for 40 minutes all the while you stir it with a wooden spoon after every 10 minutes. Add the corn kernels and cook the polenta for 5 minutes more. Add the pepper and parmesan cheese to the polenta and then pour it into a lightly oiled 8 x 8-inch pan and smooth the surface with a spatula. Put the polenta in the fridge and let it freeze for an hour.
    • As the polenta cools, cut the stems and the center stalk of the kale. Chop the leaves into 3- inch pieces.
    • Take out the polenta and cut it into 4 different triangles. Then in a large non-stick skillet over medium-high heat. Fry the polenta till it is golden brown on one side and then turn it over onto the other side and cook it until it is a golden brown of color. Then arrange the polenta on the baking sheet.
    • In the meantime, preheat the broiler of your oven
    • Take the skillet that had just been used to fry the polenta and fill it with 1/3 cup of water and then add kale to it. Cover the skillet and cook the kale over medium-heat for 4 minutes.
    • Add the tomato slices on top of the polenta triangles and sprinkle Kunik cheese on top of it. Broil the polenta till the cheese on top of it melts and the tomatoes start to cook.
    • Take out the kale from the water and put it on the serving platter and then place the polenta triangles on top of it.
    • Serve immediately

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