Grilled Polenta With Cavolo Nero And Spinach Recipe

Name: Grilled Polenta With Cavolo Nero And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz instant polenta; 8 oz cavolo nero or kale, leaves stripped from stems with a sharp knife and roughly chopped; 3.5 oz bacon, chopped; 1 tbsp olive oil, plus extra for brushing; 2.5 oz shallots, chopped; 1 tbsp fresh rosemary leaves, chopped; 1 clove garlic, minced; None None freshly grated nutmeg, to taste; 3.5 oz baby spinach; 1 None lemon, to serve; None None freshly shaved Parmesan cheese, to serve

Servings: persons

9 oz instant polenta
8 oz cavolo nero or kale, leaves stripped from stems with a sharp knife and roughly chopped
3.5 oz bacon, chopped
1 tbsp olive oil, plus extra for brushing
2.5 oz shallots, chopped
1 tbsp fresh rosemary leaves, chopped
1 clove garlic, minced
None None freshly grated nutmeg, to taste
3.5 oz baby spinach
1 None lemon, to serve
None None freshly shaved Parmesan cheese, to serve

1
Bring 5 cups water to a boil in a large saucepan. Add 1 tsp salt. Gradually stir in polenta with a wooden spoon. Once all polenta is added, reduce heat to low and cook, stirring constantly, for 5 mins.
2
Sprinkle a shallow baking pan with water then pour in polenta, quickly spreading polenta out with a damp knife until smooth. Let cool then cover and chill until set.
3
Cut polenta into squares and brush with olive oil. Heat a grill pan over high heat and sear polenta until browned on both sides.
4
Meanwhile, cook cavolo nero in gently boiling salted water for 7 mins then rinse under cold water until cool. Drain then squeeze out excess water.
5
Heat olive oil in a large frying pan over medium heat. Cook bacon until golden brown. Add shallots and cook for 3 mins, until golden. Stir in rosemary and garlic. Add nutmeg and freshly ground black pepper to taste. Set 1/2 the mixture aside.
6
Add cavolo nero to bacon and shallots and toss until heated through. Turn off heat and stir in spinach. Transfer grilled polenta to a serving platter and spoon kale mixture over top. Sprinkle with reserved bacon and shallots. Finish with a squeeze of lemon juice and a sprinkling of Parmesan shavings.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 oz instant polenta, 8 oz cavolo nero or kale, leaves stripped from stems with a sharp knife and roughly chopped, 3.5 oz bacon, chopped, 1 tbsp olive oil, plus extra for brushing, and more.

Yes, Grilled Polenta With Cavolo Nero And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Polenta With Cavolo Nero And Spinach

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