- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 509
- Total Fat
- 42 g
- Saturated Fat
- 24 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 128 mg
- Sodium
- 711 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 509
- Total Fat
- 42 g
- Saturated Fat
- 24 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 128 mg
- Sodium
- 711 mg
Ingredients
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Directions
- In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and kale, season with salt and pepper, to taste, and cook until wilted. Set aside to cool.
- Once the mixture has cooled, add to a food processor and process until very smooth. Add a little water, if necessary, to help make a smooth mixture.
- In another large pot, bring 5 cups of water and 2 cups heavy cream to a boil over medium heat. Whisk in the polenta and stir constantly until the polenta is creamy, about 20 minutes. If the mixture becomes too thick, add a little more water or cream.
- Stir in the butter and season with salt and pepper, to taste. Fold in the kale and the Parmesan and adjust the seasoning, if necessary. Turn out into a serving bowl and serve.
