Goat Cheese Polenta Wth Sauteed Kale
February 25, 2017
"I like this recipe because you can really serve it at any meal. Very versatile and pretty quick to make. Adapted from Cooking Light's Test Kitchen."
- Serving Size: 1 (425.5 g)
- Calories 243.3
- Total Fat - 16.3 g
- Saturated Fat - 4.9 g
- Cholesterol - 67.8 mg
- Sodium - 490.1 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 1.3 g
- Sugars - 2.5 g
- Protein - 12.6 g
- Calcium - 315.5 mg
- Iron - 2.5 mg
- Vitamin C - 122.7 mg
- Thiamin - 0.2 mg
Bring 3 cups water and thyme to a boil in a medium saucepan. Gradually add polenta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium; cook 6 minutes or until thick, stirring constantly. Discard the thyme sprig.
Combine 1 ounce goat cheese, cream cheese, and egg in a small bowl, stirring with a whisk until almost smooth. Add the egg mixture to the polenta, stirring to combine. Remove the pan from the heat.
Line an 8 inch square glass or ceramic baking dish with plastic wrap, allowing plastic wrap to extend over the edges of the dish; coat the plastic wrap with cooking spray. Spoon polenta mixture into the dish, spreading evenly. Cover and keep warm.
Heat a large skillet over medium heat. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add onion, red pepper, garlic, and mushrooms; saute 7 minutes or until tender. Add wine; cook 2 minutes or until slightly thickened. Remove mushroom mixture from the pan; keep warm.
Return the pan to medium heat. Add remaining 1/4 cup water, ale, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover; reduce heat, and simmer 5 minutes or until the kale is tender.
Invert the polenta onto a plate; remove the plastic wrap. Cut into 4 squares. Cut each square into 2 triangles.
Place 2 triangles on each of 4 plates; top with 1/2 cup mushroom mixture and 1/2 cup kale. Sprinkle with the remaining 1 ounce goat cheese and pine nuts evenly over the kale
Tips & Variations
- Cooking spray