There are a number of vegetables that I truly miss growing, courgettes, tomatoes, Swiss chard and curly kale. Oh how I came to like curly kale.
Well yesterday I got ever so excited when I saw a bundle of curly kale, I snatched a bunch. You can of course find them at supermarkets, but its already torn and shredded. I want it whole, the whole leaf so that I can make some kale chips,. Kale chips are super pricey in the health shops and yet like most things, so cheap to make at home, providing of course you can get the ingredients. And this weekend I was fortunate to do so. The crispy kale chips will appear on my blog in the next few days, but today I want to share these Polenta Kale Wedges.
I often make gluten free polenta slabs filled with various ingredients, namely anti-pasti ingredients like sun-dried tomatoes, olives and artichoke hearts or this Savoy Cabbage Polenta. I also like to make polenta chips, so I kinda combined all those recipes to come up with these Polenta Kale Wedges. Very good.
Of course you don't have to make wedges, they can be slabs, or pour the polenta batter into round pie tins to set. Once set you can shallow fry the polenta wedges, for a crispy exterior and soft interior.
You may accompany the Polenta Kale Wedges with anything you like really. I have made so much of it left that it will probably last us until mid-week. We will probably be having some tomorrow morning for breakfast with spaghetti; and for our evening meal with a spiced tomato sauce of sorts. Today though, these wedges were served with Chilli Cumin flecked carrots.
I am sharing a slice of this pan-fried Polenta Kale Wedge with Ricki at Diet, Dessert, Dogs for her Wellness Weekends 5-9 September.
Polenta Kale Cakes
Makes 12 wedges
You will need a large round non-stick dish, a pizza pan is great otherwise use a baking tin.
Mine was 10 inches round.
1 tablespoon olive oil
4 cloves garlic, crushed
1/2 teaspoon chilli flakes (optional)
200g-250g kale, washed, rinsed and shredded
Salt and pepper to taste
250g quick cook polenta
In a wide pan, heat the oil then stir in the garlic and chilli flakes and sauté for a couple of minutes, then stir in the kale. Turn the heat down and put the lid on for it to steam cook, stir now and again to stop the kale from sticking and burning. You may wish to add a splash of water or two if you think its getting too dry before its tender. When the kale is tender, season to taste with salt and pepper.
Carefully remove from the heat and tip into a bowl.
Wipe the pan clean with a tissue.
Then cook the polenta according to the packet instructions boiling enough water or vegetable stock for 250g polenta. When the water is bubbling and you have added the polenta and it begins to bubble furiously, stir in the sautéed kale, stirring well to coat with the polenta. Pour into the non-stick baking tin. Allow to cool. When cool. Turn out onto a chopping board and slice into 12 wedges. Enjoy at room temperature or pan fry in a little olive oil until both sides are golden and crispy.
Chilli Cumin Carrots
Baby Carrots, lightly steamed
Simply heat enough oil in the pan when it begins to shimmer, stir in the chilli flakes and cumin seeds and saute for a couple of minutes for it to release its aroma, then toss in the carrots and coat well before serving.