Pumpkin and Kale with Creamy Polenta
- 4- 1/2 cups Water
- 1- 1/2 cup Polenta
- 1/2 cups Grated Parmesan (optional)
- 1/2 Small Pumpkin
- Vegetable Oil, As Needd
- 1 Small Red Chili Pepper
- 4 sprigs Fresh Thyme
- 1 clove Garlic, Chopped
- 7 ounces, weight Curly Kale, Chopped, Veins Removed
- 13 Leek, Sliced
- 4 ounces, weight Mozzarella (optional)
- 4 Tablespoons Pomegranate Seeds To Serve
- 5 Tablespoons Olive Oil
- 2 teaspoons Balsamic Vinegar
- 1 teaspoon Lemon Juice
- 1 teaspoon Demerara Sugar (optional)
- 2 Tablespoons Freshly Chopped Basil
- Salt And Black Pepper, As Needed
- In a pot, bring water with a tablespoon of salt to a boil.
- Gradually add polenta, cover with a lid and reduce the heat to low.
- Cook for 10 minutes, stirring frequently.
- Remove from the heat, add Parmesan (optional), cover and let rest for 15 minutes.
- Meanwhile, slice the pumpkin.
- Heat a splash of vegetable oil in a large pan or wok over medium high heat.
- Add pumpkin and cook until pumpkin it is soft, about 8 minutes.
- Chop red chili pepper and thyme leaves and add them before the pumpkin is ready.
- Transfer to a plate and put the pan or wok back on the stove.
- Add a bit more oil to the pan and once its hot, add garlic and kale.
- Add a pinch of salt and black pepper and cook until soft, about 4 minutes.
- Transfer to a plate.
- Add leek slices and cook until soft and slightly golden, about 4 minutes.
- For the dressing, combine olive oil, balsamic vinegar, lemon juice, demerara sugar (optional), chopped basil, and a pinch of salt and black pepper.
- Arrange polenta, pumpkin, kale and leek on plates.
- Add sliced mozzarella (optional).
- Serve with balsamic dressing and pomegranate seeds.
- Enjoy!
water, polenta, parmesan, pumpkin, vegetable oil, red chili pepper, thyme, clove garlic, curly, weight mozzarella, pomegranate seeds, olive oil, balsamic vinegar, lemon juice, sugar, basil, salt
Taken from tastykitchen.com/recipes/special-dietary-needs/pumpkin-and-kale-with-creamy-polenta/ (may not work)