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1
In a medium saucepan, heat the butter over medium heat.
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2
Add the garlic and stir constantly for 1 minute; don't let the garlic brown.
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3
Add 3 cups of the water, and bring it to a boil.
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4
While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
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5
When the water in the saucepan comes to a boil, pour the mixture into it.
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6
Whisk constantly for 3 minutes to prevent lumps from forming.
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7
Turn the heat to low.
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8
Cook for 40 minutes, stirring with a wooden spoon every 10 minutes.
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9
Stir in the corn kernels and cook the polenta 5 minutes more.
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10
Stir in the pepper and Parmesan cheese.
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11
Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula.
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12
Chill the polenta in a refrigerator for 1 hour.
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13
While the polenta is cooling, cut away the stems and center stalks of the kale.
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14
Cut the leaves into 3-inch pieces.
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15
Cut the chilled polenta into 4 large triangles.
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16
Heat the olive oil in a large non-stick skillet over medium-high heat.
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17
When the oil begins to smoke, carefully add the polenta triangles.
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18
Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side.
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19
Arrange the polenta on a baking sheet.
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20
Preheat the broiler on your oven.
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21
Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta.
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22
Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
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23
Place the tomato slices on top of the polenta triangles.
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24
Sprinkle the goat cheese on top of the tomato slices.
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25
Broil the polenta until the cheese melts and the tomatoes begin to cook.
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26
Arrange the kale on a serving platter.
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27
Place the hot polenta triangles on top of the kale and serve immediately.
