Pan-fried Polenta with Corn, Kale and Goat Cheese

Ingredients and Weight:

• Polenta (coarse cornmeal): 1 pound
• Water: 4 cups
• Salt: 1 tablespoon
• Unsalted butter: 1/2 cup (4 ounces)
• Olive oil: 1/4 cup (2 ounces)
• Onion, chopped: 1 medium (about 1 cup)
• Garlic, minced: 4 cloves
• Frozen corn kernels: 2 cups (16 ounces)
• Kale, chopped: 1 bunch (about 8 cups)
• Goat cheese, crumbled: 1/2 cup (2 ounces)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 out of 5 (simple to moderate)

Preparation Method Steps:

1. In a large saucepan, bring the water and salt to a boil. Slowly whisk in the polenta until smooth.
2. Reduce heat to low and simmer, stirring occasionally, for 30-35 minutes, or until the polenta is thick and creamy.
3. While the polenta is cooking, heat the butter and olive oil in a large skillet over medium heat.
4. Add the onion and sauté until softened for about 5 minutes.
5. Add the garlic and sauté for another 30 seconds.
6. Add the corn and cook for 5-7 minutes, or until heated through.
7. Add the kale and sauté until wilted, about 3 minutes.
8. Spread the cooked polenta into an 8-inch square baking dish. Top with the corn mixture and sprinkle with goat cheese.
9. Bake at 375°F (190°C) for 15-20 minutes, or until the polenta is golden brown and the cheese is melted and bubbly.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15 grams
• Protein: 15 grams
• Carbohydrates: 45 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and flavorful polenta
• Sweet and savory corn
• Bitter and peppery kale
• Tangy and nutty goat cheese
• Versatile dish that can be served as an appetizer, main course, or side dish

User Comments:

• "This dish is so delicious and comforting. The polenta is creamy and the corn and kale add a nice sweetness and bitterness. The goat cheese is the perfect finishing touch."
• "I've never had polenta before, but this dish has me hooked. It's so easy to make and so satisfying."
• "I love how versatile this dish is. I've served it as an appetizer, a main course, and a side dish, and it's always been a hit."

Special Precautions and Tips:

• Be careful not to overcook the polenta, as it will become stiff and gummy.
• If the polenta is too thick, you can add a little more water or milk to thin it out.
• If you don't have goat cheese, you can substitute another type of cheese that you like, such as Parmesan or cheddar.