Make April Bloomfields Kale Polenta At Home

• 5 medium cloves garlic, peeled
• 1 pound Tuscan kale, thick stems removed (about 1/2 pound after trimming)
• Kosher salt
• 1 teaspoon Maldon or another flaky sea salt
• 1/2 cup extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon Maldon or another flaky sea salt
• 2 cups coarse stone-ground polenta
• 1/4 cup extra-virgin olive oil
• 1/2 cup kale puree (see recipe below)
• 2 ounces Parmesan cheese, finely grated
• 3 tablespoons mascarpone
• Coarsely ground black pepper

1. Put 4 of the garlic cloves in a medium pot, fill it with water, cover, and bring the water to a boil over high heat.
2. Add enough kosher salt so that the water tastes slightly salty and add the kale, prodding to submerge it.
3. Cook uncovered until the kale is tender and tears easily, 2 to 3 minutes.
4. Fish out the boiled garlic cloves from the pot and reserve them.
5. Drain the kale in a colander and when its cool enough to handle, squeeze out as much water as you can.
6. Roughly chop the kale, the boiled garlic, and the raw garlic.
7. Combine the kale, garlic, and Maldon salt in a food processor.
8. Process, stopping occasionally to prod and stir, for about 45 seconds, then add the oil and process, stirring once or twice, to a fairly smooth puree.
9. Whenever I make this at one of my restaurants, I use a Vita-prep to make the puree silky smooth, but I like a slightly coarse puree too.
10. The puree keeps in an airtight container in the fridge for up to 5 days.

garlic, kale, kosher salt, salt, extravirgin olive oil, salt, coarse stoneground, extravirgin olive oil, kale puree, parmesan cheese, mascarpone, ground black pepper

Taken from www.foodrepublic.com/recipes/make-april-bloomfields-kale-polenta-at-home/ (may not work)