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Kale Polenta Triangles


Prep time:                 5 minutes

Cooking time:            55 minutes

Yields:                              12 people



1 bunch kale (or other greens), stems removed, leaves chopped finely
1 1/2 cups polenta (course yellow cornmeal)
7 cups of water
1 1/2 tbsp olive oil and more for brushing
1 1/2 tsp sea salt



prepare the polenta triangles ahead of time so they are ready for quick cooking. Cook the finely chopped kale in a large pot ofsalted boiling water, about 5 minutes. Drain and set aside. In a medium pot, combine the polenta, water, olive oil, and sea salt. Bring to a boil, then reduce to low heat. Stir often, and cook for 20 minutes. Polenta should be thick and firm when ready. stir in the kale and pour polenta into a 9x23" glass baking dish and spread evenly with a spatula. Oiling the pan first helps to prevent sticking. Cool the pan in the fridge 1 hour. Slice into triangles. Now they are ready to be brushed with oil and baked at 350 degrees ofr 30 minutes. They also can be grilled, fried or broiled.



Credit:           Robyn at Asbury Village Farm

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