Get ready to savor every spoonful of this delicious Cheese Polenta. Your taste buds will thank you!
Serves 4
Cheese Polenta
Ingredients
Polenta:
4 cups water
1 cup cornmeal
1 cup shredded cheddar cheese
salt and pepper, to taste
2 tablespoon unsalted butter, optional
Kale:
1 tablespoon olive oil
1 tsp Roasted Garlic Achaar
1/2 bunch kale, stems removed
salt and pepper, to taste
For serving:
Brooklyn Delhi Roasted Garlic Achaar
soft-boiled egg, optional
Method
Prepare the Polenta:
In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
Reduce the heat to low and simmer, stirring occasionally, for about 15-20 minutes, or until the polenta thickens and becomes creamy. Stir in the shredded cheddar cheese until it melts and combines with the polenta.
Season with salt and pepper to taste. If desired, add butter for extra richness and stir until melted. Remove from heat and keep warm.
Prepare the Kale:
In a large skillet, heat olive oil over medium-high heat. Add Roasted Garlic Achaar and sauté for about 1 minute until fragrant. Add the chopped kale and sauté for 3-5 minutes, or until they wilt and become tender. Season with salt and pepper to taste.
Assemble:
Serve polenta in bowls, topped with your sautéed kale, Roasted Garlic Achaar, and a soft-boiled egg.
In this recipe
