Red Pepper Onion Kale Polenta
Just like pasta, polenta is a staple for many regions of Italy. Red Pepper Onion Kale Polenta is fast to prepare and hardy, this dish was one of the “Cucina Povera”. My nonna made a soft version of this dish; it was creamy and thick. She placed cooked vegetables and sauce over it. The levels of flavours made the dish a little treasure hunt. As your spoon dipped into the bowl, there were little pockets of surprises everywhere.
She also cooled the polenta and then heated it by frying it in a pan. This gave the polenta a golden crust. Those simple dishes are the ones I often return to for comfort and a bit of nostalgia. Today, this dish is a side, but I made enough for it to be a main.
Red Pepper Onion Kale Polenta is a favourite at my house. John and I enjoy it as a side with fish and chicken. I also like to serve it as an appetizer with a dollop of pesto or tomato sauce. Be as creative as you want. You can also place a grilled shrimp over the polenta as an appetizer. The possibilities are as vast as your imagination. Once cooled, the squares freeze easily.
For a softer Polenta recipe see: https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/
Onions and peppers caramelize in the pan.
I love using this frozen Kale.
Buy some really good olive oil and treat yourself. I use olive oil instead of butter in my polenta.
The olive oil and the parmesan give this polenta a kicked up taste.
Then the vegetables go in and I have to work quickly.
I want these thin today; and so, I use a 9 X 13 pan. If you want them thicker, use a 9 X 9.
After they cool, I cut them and throw them into a pan with a little olive oil.
Look at this golden colour.
Red Pepper Onion Kale Polenta
This dish can serve as a side or a main.
Ingredients
The Polenta
- 1 cup polenta fine grain one
- 2 cups water
- 1/2 tsp salt
- 1 cup milk any % will do
- 2 tbsp olive oil
- 1/4 cup grated Parmesan
The Vegetables
- 1 large onion diced
- 1/2 large red pepper diced
- 3/4 cup Kale chopped fresh or frozen
- 1 tbsp canola oil
- 1 tsp Italian seasoning
- salt and pepper
Instructions
The Polenta
-
Place the water, milk and salt in a medium pot and bring it to a boil.
Slowly add the polenta and whisk it over medium heat until it thickens.
Take it off the heat and add the olive oil and parmesan cheese.
Add the cooked vegetables and mix.
Work quickly here.
Place it in a 9 x 13 dish and spread. This will give you thin slices.
OR
Place in a 9 X 9 square pan for thicker slices.
Cool it down at least one hour before cutting.
This can be frozen and taken out as appetizers.
The Vegetables
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Place the oil in a frying pan and heat.
Add onions, peppers and spices.
When the onions caramelize add the kale.
Cook until kale softens.
To fry the Polenta
-
Cut into slices.
Drizzle a little olive oil in a pan.
Place slices of polenta in a pan turning after a few minutes.
Serve warm as a side or appetizer.
May be topped with a dollop of pesto or red sauce.
Recipe Notes
If you want a softer polenta, add an extra cup of water or milk.
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