Truffled White Corn Polenta With Kale
Creamy truffle polenta with sautéed kale is a comforting dish that brings together the earthy flavors of truffle oil and mascarpone cheese with the hearty texture of polenta. The tender and flavorful kale, cooked in chicken stock, complements the creamy polenta perfectly, making this a satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 6 cups water
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups white corn polenta
- 1 Tbs. white truffle oil
- 1 1/2 cups mascarpone cheese
- 2 Tbs. olive oil
- 1 1/2 lb. kale, stems removed, leaves cut into 1-inch pieces
- 3/4 cup chicken stock
Instructions
- In a saucepan over high heat, bring the water to a boil. Salt the water, then slowly whisk in the polenta and return the mixture to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the polenta is soft, about 30 minutes. Stir in the truffle oil and mascarpone, and season with salt and pepper. Remove the pan from the heat and keep warm.
- In a large sauté pan over medium-high heat, warm the olive oil. Add the kale and stir to coat with the oil. Season with salt and pepper, then stir in the stock. Cover the pan, reduce the heat to medium, and cook until the kale is wilted and tender, about 5 minutes. Serve immediately with the polenta. Serves 6.
- Adapted from a recipe by John Besh, Chef, August, Besh Steak, La Provence and Lüke, New Orleans, LA.
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