Truffled Polenta with Tomato-Dressed Kale
Dressing massaged kale with tomato sauce is a delightful new take on a kitchen standby.
Ingredients
6 cups salted water
2 cups polenta
2 oz black truffle butter
1 cup grated hard cheese like Mountainier, Parmesan, Gouda or Cheddar
2 bunches kale, any variety, cut into ribbons
1 cup tomato sauce
1/4 cup olive oil
2 tbsp balsamic vinegar
Method
- Bring the salted water to a boil
- Whisk in the polenta and return to a boil, reduce the heat to low and cook until the polenta is tender
- Add the truffle butter and grated cheese then adjust seasoning as desired
- Sprinkle the kale with a pinch of salt then massage until tender and dark green
- Dress with the tomato sauce, olive oil, and vinegar adjusting seasoning
- Divvy the polenta into serving bowls and top with a hefty pile of kale salad
