Creamy Polenta with Sautéed Kale

Creamy Polenta with Sautéed Kale
This simple dish is packed with flavors! The kale is a great balance for the creamy polenta.
1/4 Cup Kerrygold Pure Irish Butter
4 Cups Low Sodium Chicken Broth
1 Cup Polenta, cornmeal
2 Cloves Garlic, minced
7 Ounces Kerrygold Blarney Castle Cheese, shredded
Freshly Cracked Black Pepper
1 Bunch Kale, washed
1 Tablespoon Olive Oil
Sea Salt and Freshly Cracked Pepper
Lemon, juiced
1. Butter a 9″ x 13″ baking dish. Melt butter in a medium saucepan. Add garlic and broth: heat until hot but not boiling. Add polenta; cook and stir over low heat 10 minutes. Add the Kerrygold Blarney Castle cheese and cook 5 minutes more. Pour into baking dish and chill at least 1 hour. Cut into desired squares.
2. Remove stem from kale. Lay 2. flat on cutting board and thinly slice across the leaves.
3. Heat oil in large skillet over medium heat. Add shredded kale and sauté for about 5 minutes. Toss with sea salt and cracked pepper. Squeeze fresh lemon over top.
4. Heat the polenta squares in skillet for a minute on each side. Serve with sautéed kale.

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