Make April Bloomfields Kale Polenta At Home Recipe

Name: Make April Bloomfields Kale Polenta At Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium cloves garlic, peeled; 1 pound Tuscan kale, thick stems removed (about 1/2 pound after trimming); Kosher salt; 1 teaspoon Maldon or another flaky sea salt; 1/2 cup extra-virgin olive oil; 1 tablespoon plus 1 teaspoon Maldon or another flaky sea salt; 2 cups coarse stone-ground polenta; 1/4 cup extra-virgin olive oil; 1/2 cup kale puree (see recipe below); 2 ounces Parmesan cheese, finely grated; 3 tablespoons mascarpone; Coarsely ground black pepper

Servings: persons

5 medium cloves garlic, peeled
1 pound Tuscan kale, thick stems removed (about 1/2 pound after trimming)
Kosher salt
1 teaspoon Maldon or another flaky sea salt
1/2 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon Maldon or another flaky sea salt
2 cups coarse stone-ground polenta
1/4 cup extra-virgin olive oil
1/2 cup kale puree (see recipe below)
2 ounces Parmesan cheese, finely grated
3 tablespoons mascarpone
Coarsely ground black pepper

1
Put 4 of the garlic cloves in a medium pot, fill it with water, cover, and bring the water to a boil over high heat.
2
Add enough kosher salt so that the water tastes slightly salty and add the kale, prodding to submerge it.
3
Cook uncovered until the kale is tender and tears easily, 2 to 3 minutes.
4
Fish out the boiled garlic cloves from the pot and reserve them.
5
Drain the kale in a colander and when its cool enough to handle, squeeze out as much water as you can.
6
Roughly chop the kale, the boiled garlic, and the raw garlic.
7
Combine the kale, garlic, and Maldon salt in a food processor.
8
Process, stopping occasionally to prod and stir, for about 45 seconds, then add the oil and process, stirring once or twice, to a fairly smooth puree.
9
Whenever I make this at one of my restaurants, I use a Vita-prep to make the puree silky smooth, but I like a slightly coarse puree too.
10
The puree keeps in an airtight container in the fridge for up to 5 days.

668

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 12 ingredients. The key ingredients include: 5 medium cloves garlic, peeled, 1 pound Tuscan kale, thick stems removed (about 1/2 pound after trimming), Kosher salt, 1 teaspoon Maldon or another flaky sea salt, and more.

Yes, Make April Bloomfields Kale Polenta At Home 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.

Make April Bloomfields Kale Polenta At Home

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