Sauteed Adobo Kale over Baked Polenta
Here's an extra post since I'm playing catch-up. We had leftover polenta from a meal last week. When that happens, and the creamy polenta turns into a solid mass in the fridge, I like to slice and bake it. We didn't have a huge selection of pantry items with which to top it, but I managed to scrounge up a nice combination including onions, kale, tomato paste, adobo sauce and a splash of red wine. We sauteed these ingredients until the kale was to our desired texture and placed it on top of the polenta. We added a little fresh grated parmesan and it made for a very tasty meal.
2 comments:
How long did you bake the polenta for and at what temp? Did you brush with oil? I have attempted this and with not a whole lot of success. I would love some tips! Do you think chard would be good on this?
JJ - This is what I did: I brushed the slices with olive oil and sprinkled them with a little salt. I first baked the polenta at 400 deg F for 10 minutes, and then finished them under the broiler for another 5 min or so, keeping a close eye on them. You want the polenta warmed through and the edges crispy. I think chard would be delicious with this!
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