Spicy Kale with Polenta
Crushed red pepper adds a hint of spice and goat cheese mellows out the flavor in this polenta dish.
Ingredients
- 3 ¼ cups (780 ml) water
- 1 sprig (1 sprig) fresh thyme leaves
- 1 cup (180 g) polenta, uncooked
- ½ teaspoon (0.5 teaspoon) kosher salt, optional
- ½ teaspoon (0.5 teaspoon) ground black pepper
- 1 large (1 large) egg
- 2 ounces (55 g) goat cheese
- 1 ounce (30 g) reduced fat cream cheese
- 2 Tablespoons (30 ml) extra virgin olive oil
- ¼ cup (40 g) onion, diced
- ½ teaspoon (0.5 teaspoon) red pepper flakes
- 4 small (4 small) garlic cloves, peeled
- 8 ounces (225 g) crimini mushrooms, diced
- ¼ cup (60 ml) dry white wine
- 3 cups (90 g) kale, stemmed, chopped
- 2 Tablespoons (20 g) pine nuts, toasted, toasted
Directions
- Bring 3 cups water and fresh thyme leaves to a boil in a medium saucepan. Gradually add polenta, ¼ teaspoon salt, and ¼ teaspoon black pepper. Reduce heat to medium; cook 3 to 4 minutes, or until thick, stirring constantly. Discard the fresh thyme leaves sprig.
- Place large egg, goat cheese, and cream cheese into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start the machine, and slowly increase speed to Variable 5.
- Blend for 5 to 10 seconds.
- Add the large egg mixture to the polenta, stirring to combine. Remove from heat.
- Coat an 8-inch (20 cm) square baking dish with cooking spray. Spoon polenta into the dish, spreading evenly. Keep warm.
- Heat a large skillet over medium heat. Add 1 Tablespoon oil to the pan. Add onion, red pepper flakes, garlic and mushrooms. Sauté 10 minutes or until tender. Add the wine and cook 2 to 4 minutes, or until slightly thickened. Remove mushroom mixture from the pan and keep warm.
- Return the pan to medium heat. Add remaining 1 tablespoon oil to the pan. Add the remaining ¼ cup water, kale, and remaining salt and pepper. Cover, reduce heat, and simmer for 5 minutes or until tender.
- Top the polenta with the mushroom mixture, kale and Pine Nuts.
- Cut into pieces and serve.
Ingredients
- 3 ¼ cups (780 ml) water
- 1 sprig (1 sprig) fresh thyme leaves
- 1 cup (180 g) polenta, uncooked
- ½ teaspoon (0.5 teaspoon) kosher salt, optional
- ½ teaspoon (0.5 teaspoon) ground black pepper
- 1 large (1 large) egg
- 2 ounces (55 g) goat cheese
- 1 ounce (30 g) reduced fat cream cheese
- 2 Tablespoons (30 ml) extra virgin olive oil
- ¼ cup (40 g) onion, diced
- ½ teaspoon (0.5 teaspoon) red pepper flakes
- 4 small (4 small) garlic cloves, peeled
- 8 ounces (225 g) crimini mushrooms, diced
- ¼ cup (60 ml) dry white wine
- 3 cups (90 g) kale, stemmed, chopped
- 2 Tablespoons (20 g) pine nuts, toasted, toasted
Directions
- Bring 3 cups water and fresh thyme leaves to a boil in a medium saucepan. Gradually add polenta, ¼ teaspoon salt, and ¼ teaspoon black pepper. Reduce heat to medium; cook 3 to 4 minutes, or until thick, stirring constantly. Discard the fresh thyme leaves sprig.
- Place large egg, goat cheese, and cream cheese into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start the machine, and slowly increase speed to Variable 5.
- Blend for 5 to 10 seconds.
- Add the large egg mixture to the polenta, stirring to combine. Remove from heat.
- Coat an 8-inch (20 cm) square baking dish with cooking spray. Spoon polenta into the dish, spreading evenly. Keep warm.
- Heat a large skillet over medium heat. Add 1 Tablespoon oil to the pan. Add onion, red pepper flakes, garlic and mushrooms. Sauté 10 minutes or until tender. Add the wine and cook 2 to 4 minutes, or until slightly thickened. Remove mushroom mixture from the pan and keep warm.
- Return the pan to medium heat. Add remaining 1 tablespoon oil to the pan. Add the remaining ¼ cup water, kale, and remaining salt and pepper. Cover, reduce heat, and simmer for 5 minutes or until tender.
- Top the polenta with the mushroom mixture, kale and Pine Nuts.
- Cut into pieces and serve.
