Recipe by jen
"This is a gourmet polenta recipe as it uses kale and goat cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 1/3 cups
stone ground cornmeal
1 1/3 cups
fresh corn kernels
freshly ground black pepper
grated Parmesan cheese
I converted this vegetable side dish into a whole meal by adding a nice piece of grilled salmon. A very elegant presentation. The goat cheese really makes it, so don't leave it out!
This recipe was good, but I gave it fewer stars for the amount of trouble it took and the fact that a cup of cornmeal makes WAY more than two servings of polenta! I increased the amount by half and used only half of that for four people. The rest of the proportions are about correct for four people as is. The goat cheese was a nice touch. Be sure to use tasty tomatoes.
Yum! I didn't have time to make the polenta, so I used store bought polenta and mixed in fresh corn, garlic and basil. Goes great with sweet potatoes.
very tasty make sure you chill it enough also you can cook the polenta in stock to give it even more flavour
oh lala! this was yummy! i did make a few changes...i had the 'tube' of polenta, i just sliced that up and cooked it in the olive oil with some dried basil, dried rosemary, and garlic. i did not have fresh tomato's, so i used a can of tomato's and a can of corn. placed both on top of polenta and smothered it with the goat cheese. of course, i put over the bed of kale that i sauteed up. i did not use any water, just a little oil. the whole family loved this dish~
Great recipe to get me to eat my greens. I find the polenta recipe makes 8 servings, so I use the extra triangles for later in the week. The un-fried polenta keeps well in the fridge and can be fried up for a quick meal with the greens. If you don't have fresh tomatoes use a bit of sauce. I top with fresh shredded mozzerella because I cook for a "non funky cheese eater" and goat cheese classifies as a "funky cheese" to him :-p
We cut the polenta into smaller pieces because we served it with another side dish and fish and it wouldn't been too much. Tasted great.
This was my first time making polenta, and the recipe was very easy to follow. I made the mistake of using a smaller pan than recommended, which made the polenta too thick and hard to fry. If I make it again, I will make the polenta the night before..seems to fry better after it has been chilled longer. This makes a great meal, its delicious and looks beautiful.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-fried Polenta with Corn, Kale and Goat Cheese
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 690
** Calories from Fat: 279
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.
This substantial, 5-star salad features a sweet and tangy balsamic dressing.
Taste a creamy, inspired version of the classic tomato salad.