It’s polenta. With kale. And pesto. And a bit of vegan butter and salt. What’s not to like?
1 bundle dino kale
1/2 cup coarse cornmeal
2 cups water
2 tbsp pesto
1-2 tsp vegan butter
salt to taste
Start by placing all the kale in the food processor and process fairly thoroughly.
Then, read this. Apparently, a lot of the polenta punctiliousness out there is completely unnecessary. No need for boiling water, constant stirring, and the like.
Place two cups of water in a wok over medium heat. Gradually whisk in polenta and processed kale. Whisk until the polenta begins to thicken, then reduce the heat to very low. Add pesto and stir every few minutes, until polenta thickens more and separates from the sides of the wok. That means it’s nearly done, and it’s time to stir in some vegan butter (I’m using this wonderful new thing, but Earth Balance would work just fine) and sprinkle a bit of salt. When the polenta reaches the desired consistency, you’re done!
If you want the polenta to harden so it can be beautifully sliced, you can put it in a serving dish (like the one I have above) and set it aside for a bit, or put it in the oven with the light on. After about 10-15 minutes you can slice beautiful polenta triangles or rectangles. We ate this with a nice green salad and some simply cooked pinto beans.