Creamy Polenta, Eggs and Kale

44min prep 6min cook 38min  |  Created by: Lauren Walz of Gourmet Veggie Mama

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

Ingredients

  • Garlic (4 Cloves)

  • Kale (2 Bunches)

  • Parmesan Cheese, Grated (1/2 Cup)

  • Butter, Unsalted (4 Tablespoons)

  • Free-Range Eggs, Large (4)

  • Whole Milk (1/2 Cup)

  • Black Pepper

  • Cornmeal (1 Cup)

  • Kosher Salt

  • Extra Virgin Olive Oil (2 Tablespoons)

  • Water (3 1/2 Cups)

Equipment

  • Ice

  • Paper Towels

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Pot, Large (4-6 QT)

  • Ramekins, 6 Ounces

  • Saucepan, Medium (2-4 QT)

  • Saute Pan, Large (12" or Larger)

  • Slotted Spoon

Notes

  1. I prefer lacinato kale in this recipe since it’s softer and less crunchy than curly kale, but any variety can be substituted.

    Cornmeal should be gluten-free, but it's always a good idea to check the packaging of your specific brand.
     
  2. Make sure you use a deep pot to poach the eggs. The deeper the pot the better, since the eggs will retain their shape more. You’ll need a depth of at least 6 inches.
     

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

  • 3

    Bring water to a boil in a medium saucepan for the polenta. Salt generously.

  • 4

    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.

  • 5

    Bring a large, deep pot of water to boil.

  • 6

    Fill a large bowl with cold water and ice.

  • 7

    Crack the eggs into individual ramekins.

  • 8

    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.

  • 9

    Heat the oil and garlic over medium heat in a large skillet or sauté pan, stirring continuously.

  • 10

    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.

  • 11

    Once polenta has thickened, remove from heat and stir in the butter, cheese and milk. Season with salt and pepper to taste.

  • 12

    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.

  • 13

    Transfer the creamy polenta to a serving dish. Place the kale on top of the creamy polenta and serve warm!

Produce

  • Garlic (4 Cloves)

  • Kale (2 Bunches)

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 Supplies

  • Ice

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Pot, Large (4-6 QT)

  • Ramekins, 6 Ounces

  • Saucepan, Medium (2-4 QT)

  • Saute Pan, Large (12" or Larger)

  • Slotted Spoon

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

  • 3

    Bring water to a boil in a medium saucepan for the polenta. Salt generously.

  • 4

    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.

  • 5

    Bring a large, deep pot of water to boil.

  • 6

    Fill a large bowl with cold water and ice.

  • 7

    Crack the eggs into individual ramekins.

  • 8

    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.

  • 9

    Heat the oil and garlic over medium heat in a large skillet or sauté pan, stirring continuously.

  • 10

    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.

  • 11

    Once polenta has thickened, remove from heat and stir in the butter, cheese and milk. Season with salt and pepper to taste.

  • 12

    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.

  • 13

    Transfer the creamy polenta to a serving dish. Place the kale on top of the creamy polenta and serve warm!

Creamy Polenta, Eggs and Kale

44min prep: 6min cook: 38min

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

Notes:
  1. I prefer lacinato kale in this recipe since it’s softer and less crunchy than curly kale, but any variety can be substituted.

    Cornmeal should be gluten-free, but it's always a good idea to check the packaging of your specific brand.
     
  2. Make sure you use a deep pot to poach the eggs. The deeper the pot the better, since the eggs will retain their shape more. You’ll need a depth of at least 6 inches.
     

Ingredients

Produce

  • Garlic (4 Cloves)
  • Kale (2 Bunches)

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)

Equipment

Kitchen Supplies

  • Ice
  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Pot, Large (4-6 QT)
  • Ramekins, 6 Ounces
  • Saucepan, Medium (2-4 QT)
  • Saute Pan, Large (12" or Larger)
  • Slotted Spoon

Prep Steps

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

Cook Steps

  1. [ Garlicky Kale with Creamy Polenta ] Bring water to a boil in a medium saucepan for the polenta. Salt generously.
  2. [ Garlicky Kale with Creamy Polenta ] 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. [ Poached Eggs ] Bring a large, deep pot of water to boil.
  4. [ Poached Eggs ] Fill a large bowl with cold water and ice.
  5. [ Poached Eggs ] Crack the eggs into individual ramekins.
  6. [ Poached Eggs ] 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.
  7. [ Garlicky Kale with Creamy Polenta ] Heat the oil and garlic over medium heat in a large skillet or sauté pan, stirring continuously.
  8. [ Garlicky Kale with Creamy Polenta ] 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.
  9. [ Garlicky Kale with Creamy Polenta ] Once polenta has thickened, remove from heat and stir in the butter, cheese and milk. Season with salt and pepper to taste.
  10. [ Poached Eggs ] 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.
  11. [ Garlicky Kale with Creamy Polenta ] Transfer the creamy polenta to a serving dish. Place the kale on top of the creamy polenta and serve warm!
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