any day eat, eats, Places, salt eat, Sweden, vegeterian eat

Creamy polenta with two types of kale

so. i got hooked on this dish a couple of weeks ago. before exams happened… hence the delay. it’s comforting, and super easy to make. think risotto but creamier. with crispy and lemony kale. 

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the colors reminded me of the trekking i did with my mother this summer. among crisp green trees on soft moss with spectacular views. it makes me want to go back up north. and just as the lush green of a late-summer Jämtland calms you down so does a plate of this.

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this makes enough for 4
the polenta
3 dl polenta
12,5 dl warm stock (chicken or vegetable)
1 shallot, finely chopped
2 cloves of garlic, finely chopped
2 dl grated parmesan cheese
zest from 1/2 a lemon
fresh thyme, leafed

the topping
fine mushrooms, 3 handfuls (i used brown wood mushroom, but portabella or shiitake would work nicely as well)
Kale, 2 BIG bunches
juice from 1/4 a lemon
olive oil
truffle salt

for serving: lemon and freshly grated parmesan

fry garlic and shallots in olive oil, add the polenta, give it a stir and then add the stock – whisk immediately until smooth (to avoid lumps). when the polenta has come to a boil put on low heat and steer regularly for the next 30 minutes. while the polenta is cooking rinse and chop the kale roughly. put half of it on a oven tray and bake for about 10 min at 225°c. the same thing is done with the mushrooms, halve them and put on a separate tray and bake next to the kale.

the other half of the kale is to be fried in a frying pan with olive oil for about 7 minutes, squeeze some lemon juice over it towards the end. when the polenta is done (make sure it’s still creamy!!) fold in the cheese and lemon zest together with some olive oil. Serve immediately with the greens and browns on top, a sprinkle of truffle salt and a small bunch of thyme leaves. add a pinch of parmesan and a few drops of lemon to top it off.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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