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Soft Polenta with Blistered Tomatoes, Kale, and Yogurt Recipe

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4.2 from 1 review

This comforting Soft Polenta with Blistered Tomatoes, Kale, and Yogurt is a hearty and wholesome dish perfect for a cozy meal. Creamy polenta is slowly cooked to a smooth consistency and topped with a savory medley of blistered cherry tomatoes, tender kale, and leeks, finished with a dollop of tangy yogurt and a drizzle of olive oil for a burst of flavor and freshness. A delightful fusion of textures and tastes that is both satisfying and nourishing.

Ingredients

Polenta

  • 5 cups water
  • 1 cup coarse ground polenta (cornmeal)
  • 1 1/2 teaspoons kosher salt (divided)

Vegetable Mixture

  • 2 tablespoons olive oil
  • 1 large leek, cleaned and thinly sliced
  • 1 pint cherry tomatoes
  • 3 cups torn dino kale leaves
  • Crushed black pepper, to taste

Finishing Touches

  • 3/4 cup Stonyfield Organic Whole Milk Yogurt
  • 2 tablespoons butter
  • Additional olive oil for drizzling

Instructions

  1. Boil the Water and Add Polenta: In a large saucepan, bring 5 cups of water to a boil. Whisk in 1 cup of coarse ground polenta and 1 teaspoon of kosher salt to prevent lumps.
  2. Simmer the Polenta: Reduce the heat to low so the polenta barely simmers. Stir occasionally to prevent sticking and allow it to cook slowly and thicken.
  3. Cook the Leeks and Tomatoes: While the polenta cooks, heat 2 tablespoons of olive oil over medium-high heat in a medium saucepan. Add the thinly sliced leek and cook for 4 minutes until translucent. Then add 1 pint of cherry tomatoes and cook for 10 minutes until the tomatoes start to burst and release their juices.
  4. Add and Wilt the Kale: Add 3 cups of torn dino kale leaves to the tomatoes and leeks, stirring to coat everything evenly. Reduce the heat to low and cook for 5 to 8 minutes until the kale is wilted but still vibrant. Season the mixture with 1/2 teaspoon kosher salt and crushed black pepper to taste, mixing well.
  5. Finish the Polenta: After approximately 35 minutes, the polenta should be thick and creamy. Remove it from the heat and whisk in 3/4 cup of whole milk yogurt and 2 tablespoons of butter until completely smooth and velvety.
  6. Assemble and Serve: Spoon the creamy polenta into serving bowls. Top with the warm blistered tomato and kale mixture. Add an additional dollop of yogurt on top and drizzle with extra olive oil. Serve immediately for the best flavor and texture.

Notes

  • Use coarse ground polenta for the best texture; fine cornmeal will yield a different consistency.
  • Stir polenta frequently during cooking to prevent lumps and sticking to the pan.
  • For extra flavor, you can add a splash of white wine to the leeks and tomatoes while cooking.
  • Substitute kale with other sturdy greens like Swiss chard or spinach if desired, adjusting cooking times accordingly.
  • This recipe is vegetarian and can be made gluten-free if using certified gluten-free polenta.
  • Leftover polenta can be cooled, sliced, and fried or grilled for a second meal.

Find it online: https://cozyplatter.com/soft-polenta-with-blistered-tomatoes-kale-and-yogurt-recipe/