Pumpkin and Kale with Creamy Polenta Recipe

Name: Pumpkin and Kale with Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4- 1/2 cups Water; 1- 1/2 cup Polenta; 1/2 cups Grated Parmesan (optional); 1/2 Small Pumpkin; Vegetable Oil, As Needd; 1 Small Red Chili Pepper; 4 sprigs Fresh Thyme; 1 clove Garlic, Chopped; 7 ounces, weight Curly Kale, Chopped, Veins Removed; 13 Leek, Sliced; 4 ounces, weight Mozzarella (optional); 4 Tablespoons Pomegranate Seeds To Serve; 5 Tablespoons Olive Oil; 2 teaspoons Balsamic Vinegar; 1 teaspoon Lemon Juice; 1 teaspoon Demerara Sugar (optional); 2 Tablespoons Freshly Chopped Basil; Salt And Black Pepper, As Needed

Servings: persons

4- 1/2 cups Water
1- 1/2 cup Polenta
1/2 cups Grated Parmesan (optional)
1/2 Small Pumpkin
Vegetable Oil, As Needd
1 Small Red Chili Pepper
4 sprigs Fresh Thyme
1 clove Garlic, Chopped
7 ounces, weight Curly Kale, Chopped, Veins Removed
13 Leek, Sliced
4 ounces, weight Mozzarella (optional)
4 Tablespoons Pomegranate Seeds To Serve
5 Tablespoons Olive Oil
2 teaspoons Balsamic Vinegar
1 teaspoon Lemon Juice
1 teaspoon Demerara Sugar (optional)
2 Tablespoons Freshly Chopped Basil
Salt And Black Pepper, As Needed

1
In a pot, bring water with a tablespoon of salt to a boil.
2
Gradually add polenta, cover with a lid and reduce the heat to low.
3
Cook for 10 minutes, stirring frequently.
4
Remove from the heat, add Parmesan (optional), cover and let rest for 15 minutes.
5
Meanwhile, slice the pumpkin.
6
Heat a splash of vegetable oil in a large pan or wok over medium high heat.
7
Add pumpkin and cook until pumpkin it is soft, about 8 minutes.
8
Chop red chili pepper and thyme leaves and add them before the pumpkin is ready.
9
Transfer to a plate and put the pan or wok back on the stove.
10
Add a bit more oil to the pan and once its hot, add garlic and kale.
11
Add a pinch of salt and black pepper and cook until soft, about 4 minutes.
12
Transfer to a plate.
13
Add leek slices and cook until soft and slightly golden, about 4 minutes.
14
For the dressing, combine olive oil, balsamic vinegar, lemon juice, demerara sugar (optional), chopped basil, and a pinch of salt and black pepper.
15
Arrange polenta, pumpkin, kale and leek on plates.
16
Add sliced mozzarella (optional).
17
Serve with balsamic dressing and pomegranate seeds.
18
Enjoy!

341

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 18 ingredients. The key ingredients include: 4- 1/2 cups Water, 1- 1/2 cup Polenta, 1/2 cups Grated Parmesan (optional), 1/2 Small Pumpkin, and more.

Yes, Pumpkin and Kale with Creamy Polenta 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.

Pumpkin and Kale with Creamy Polenta

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