Polenta-Crowned Kale Casserole

Ingredients
2 tablespoon olive oil
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ounces mushrooms, stemmed and thinly sliced
1 to 1 ¹⁄₂ pounds kale, tough stems removed, leaves coarsely chopped, rinsed and drained
1 pint cherry tomatoes, halved (about ³⁄₄ pounds)
1 ¹⁄₂ teaspoon salt
1 cup polenta or cornmeal
¹⁄₂ cup Parmesan cheese, grated

Instructions
1. Preheat oven to 350*F.

2. Heat the oil in a large sauté pan. Add the garlic, onion, and mushrooms and stir to mix. Add the kale, tomatoes, and ¹⁄₂ teaspoon of the salt. Without stirring, cover the pan and cook over medium heat until the kale is wilted well below the top of the pan, about 5 minutes.  I used a 12-inch skillet that has pretty high sides.

3. Stir to mix the kale with the other ingredients in the pan, cover again, and continue cooking for 5 minutes more or until the kale is well wilted. Transfer the mixture to a large baking dish or ovenproof casserole and set aside.

4. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Place the polenta, the remaining 1 teaspoon salt, and another cup of water in a medium bowl and whisk to smooth.

5. Pour the polenta mixture into the boiling water and whisk to mix. Reduce the heat to medium or low to maintain a simmer and cook, stirring often, until the polenta is thick and stirs easily away from the sides of the pan with bubbles rising from the center as you stir, about 20 minutes.

6. Pour the polenta over the vegetables in the casserole, spreading evenly. Bake for 30 minutes or until the polenta forms a crust and shows a few golden specks across the top. Sprinkle the cheese over the top and serve right away.  

Comments
This recipe is adapted from a recipe in The Gardener’s Community Cookbook.  It’s the first time I’ve ever had kale and I’m not entirely sure if I’m sold on it yet.  This dish was good, and flavorful, and if you like kale you’ll most likely like this.

The Gardener’s Community Cookbook