This was delicious -- perfect for a simple "meatless Monday" meal. I don't think the goat cheese in the polenta added anything. Next time, I'd just omit it in the polenta and sprinkle some extra cheese on top of the finished dish. Don't leave out the toasted pine nuts, they really added to the flavor and texture of the dish. We'll be making this one again.
Goat Cheese Polenta with Sautéed Kale
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Total: 25 Minutes
- Calories: 378
- Fat: 17.1g
- Saturated fat: 4.6g
- Monounsaturated fat: 7.3g
- Polyunsaturated fat: 3g
- Protein: 13.9g
- Carbohydrate: 42.5g
- Fiber: 5.1g
- Cholesterol: 58mg
- Iron: 4.4mg
- Sodium: 381mg
- Calcium: 183mg
- 3 1/4 cups water, divided
- 1 thyme sprig
- 1 cup uncooked quick-cooking polenta
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 ounces goat cheese, crumbled and divided
- 1 ounce 1/3-less-fat cream cheese, softened
- 1 large egg
- Cooking spray
- 2 tablespoons olive oil, divided
- 1/4 cup diced onion
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, thinly sliced
- 1 (8-ounce) package presliced cremini mushrooms
- 1/4 cup dry white wine
- 6 cups chopped Lacinato kale (about 1 bunch)
- 2 tablespoons pine nuts, toasted
- 1. Bring 3 cups water and thyme to a boil in a medium saucepan. Gradually add polenta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium; cook 6 minutes or until thick, stirring constantly. Discard thyme sprig. Combine 1 ounce goat cheese, cream cheese, and egg in a small bowl, stirring with a whisk until almost smooth. Add egg mixture to polenta, stirring to combine. Remove pan from heat. Line an 8-inch square glass or ceramic baking dish with plastic wrap, allowing plastic wrap to extend over edges of dish; coat plastic wrap with cooking spray. Spoon polenta into dish, spreading evenly. Cover and keep warm.
- 2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion, red pepper, garlic, and mushrooms; sauté 7 minutes or until tender. Add wine; cook 2 minutes or until slightly thickened. Remove mushroom mixture from pan; keep warm.
- 3. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup water, kale, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 5 minutes or until tender.
- 4. Invert polenta onto a plate; remove plastic wrap. Cut into 4 squares. Cut each square into 2 triangles. Place 2 triangles on each of 4 plates; top with 1/2 cup mushroom mixture and 1/2 cup kale. Sprinkle remaining 1 ounce goat cheese and pine nuts evenly over kale.
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