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Kale and Polenta Pie
Print Recipe
Adapted from the Genesis Farm Cookbook
Servings
6 people
Servings
6 people
Kale and Polenta Pie
Print Recipe
Adapted from the Genesis Farm Cookbook
Servings
6 people
Servings
6 people
Ingredients
Polenta
Servings: people
Instructions
  1. Heat olive oil in large pot over medium heat. Add leeks or onions and saute for 5 minutes, or until softened. Stir in the garlic, cook until fragrant, then add the greens and salt. Saute, stirring constantly until the greens begin to wilt. Add the water and cook, stirring frequently, until the greens are greatly reduced in volume and the water is evaporated, about 10 minutes. Add the chervil or tarragon and parsley. Cook for another minute and turn off the heat.
  2. Bring the water and salt to a gentle boil in a medium saucepan. Stirring constantly, add the cornmeal gradually by letting it trickle through your fingers in a slow, steady stream. Stir vigorously, making sure to scrape the bottom of the pan. Break apart any lumps that form. The polenta is done when it is the consistency of thick porridge and begins to pull away from the side of the pan, about 5 to 10 minutes.
  3. Mix the polenta with the greens and immediately pour the mixture into a greased 10" pie plate. Allow the pie to set for about 10 minutes until it firms up. Meanwhile preheat the broiler. Drizzle the olive oil over the pie, season with pepper, and broil until the top is lightly crusted, about 3 minutes. Broiling some cheese on top is a nice touch.
Recipe Notes

Other cooking greens such as turnip, boc choi, spinach, mustard, chard etc. may be used in place of, or in combination with kale. Use a small chap, otherwise the wilted greens may ball up and be difficult to disperse in the polenta.

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