Recipes / Corn Recipes

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

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

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