Pan-Fried Polenta with Corn, Kale, and Goat Cheese

This recipe for Pan-Fried Polenta is a delightful combination of creamy polenta, sweet corn kernels, hearty kale, and tangy goat cheese. The polenta is cooked until silky smooth, then pan-fried for a crispy exterior. Topped with sautéed corn and kale, and finished with crumbled goat cheese, this dish is bursting with flavors and textures. It's a fantastic vegetarian option that can be enjoyed as a main course or a side dish.

Ingredients

• 1 cup polenta or yellow cornmeal
• 4 cups water
• 1 teaspoon salt, divided
• 1 cup fresh or frozen corn kernels
• 2 cups chopped kale
• 2 tablespoons olive oil
• 4 ounces goat cheese, crumbled
• Salt and pepper to taste

Directions

1. In a medium saucepan, bring water to a boil. Add 1/2 teaspoon of salt.
2. Slowly whisk in the polenta or yellow cornmeal, reducing the heat to low.
3. Cook the polenta, stirring frequently, for about 30 minutes or until thick and creamy.
4. Once the polenta is cooked, pour it into a greased 9x9-inch baking dish, spreading it evenly. Allow it to cool completely, then refrigerate for at least 1 hour.
5. In a large skillet, heat olive oil over medium heat. Add the corn kernels and kale, season with salt and pepper, and sauté until the vegetables are tender, about 5 minutes.
6. Remove the chilled polenta from the refrigerator and cut it into squares or triangles.
7. Heat a separate non-stick skillet over medium-high heat and add a tablespoon of olive oil. Place the polenta pieces in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
8. Serve the pan-fried polenta on a plate, topped with the sautéed corn and kale mixture. Crumble goat cheese over the top, and season with additional salt and pepper if desired.
9. Enjoy this delicious and satisfying Pan-Fried Polenta with Corn, Kale, and Goat Cheese!

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