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  • Prep Time 6 min

  • Cook Time 38 min

  • Total Time 44 min

  • Servings 4

    Skill Easy

Creamy Polenta, Eggs and Kale

Crispy kale perched atop a bed of creamy polenta gets a protein punch from a perfectly poached egg.

Created by: Lauren Walz of Gourmet Veggie Mama

Recipes included in this meal:

Ingredients

    Produce

    • Garlic
      4 Cloves

    • Kale
      2 Bunchs

    Cheese & Lunchmeat

    • Parmesan Cheese, Grated
      1/2 Cup

    Dairy & Eggs

    • Butter, Unsalted
      4 Tablespoons

    • Free-Range Eggs, Large
      4

    • Whole Milk
      1/2 Cup

    Spice & Baking

    • Black Pepper

    • Cornmeal
      1 Cup

    • Kosher Salt

    Condiments, Oils & Dressings

    • Extra Virgin Olive Oil
      2 Tablespoons

    Beverages

    • Water
      3 1/2 Cups

Kitchen Equipment

    Kitchen Supplies

    • Ice

    • Paper Towels

    Appliances

    • 3 Stove Top

    Cooking Equipment

    • Chef's Knife

    • Cutting Board

    • Measuring Cups

    • Measuring Spoons

    • 1 Mixing Bowl, Large

    • 1 Pot, Large (4-6 QT)

    • 4 Ramekins, 6 Ounces

    • 1 Saucepan, Medium (2-4 QT)

    • 1 Saute Pan, Large (12" or Larger)

    • 1 Slotted Spoon

teps for Garlicky Kale with Creamy Polenta

Prep Steps

  1. Wash the kale and remove coarse stems and center ribs. Slice or tear the kale into pieces.
  2. Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic.

Cook Steps

  1. Bring water to a boil in a medium saucepan for the polenta. Salt generously.
  2. Once water is boiling, gradually stir in the cornmeal. Reduce the heat to low and cook for about 10-15 minutes, stirring often. Remove from heat once thickened.
  3. Heat the oil and garlic over medium heat in a large skillet or sauté pan, stirring continuously.
  4. Once the garlic begins to crackle, add the kale to the saute pan and cook, stirring, for about 10 minutes. Add splashes of water if the pan seems dry. The kale should be crisp-tender and cooked down pretty well.
  5. Once polenta has thickened, remove from heat and stir in the butter, cheese and milk. Season with salt and pepper to taste.
  6. Transfer the creamy polenta to a serving dish. Place the kale on top of the creamy polenta and serve warm!

teps for Poached Eggs

Prep Steps

Cook Steps

  1. Bring a large, deep pot of water to boil.
  2. Fill a large bowl with cold water and ice.
  3. Crack the eggs into individual ramekins.
  4. Once boiling, salt the water, then turn the heat down until just simmering. Carefully slide the eggs one by one into the pot. Simmer for 2 minutes, then remove with a slotted spoon to the bowl of ice water to stop the cooking. Cook for 15-30 seconds more if you prefer the yolk more thoroughly cooked.
  5. Remove the eggs from the ice bath after a few seconds and lightly pat dry with a paper towel. Transfer to a plate and serve.