Pumpkin Polenta with Sauteed Kale
As much as I love stone-ground cornmeal, it s not recommended here as it will take about 3 to 4 times as long to prepare. Plain, ordinary yellow cornmeal is what you want here.
3 cups water, divided
3/4 cup yellow cornmeal (not cornbread mix; also do not usestone ground—see note)
1-1/2 cups plain milk (dairy or non-dairy)
1 tsp fine sea salt
1/4 tsp ground black pepper
1-1/2 cups canned unsweetened pumpkin
2 tsp olive oil
1 bunch curly kale, cleaned, tough stems removed, andchopped
Fine sea salt and pepper to taste
Optional: roasted pumpkin seeds
1. In a small bowl, combine 1-1/2 cups water with cornmealuntil blended.
2. Bring remaining 1-1/2 cups water, milk, salt, andpepper to a boil in a large saucepan over medium-high heat. Add cornmeal mixture,immediately whisking to combine. Reduce heat to low; whisk polenta for 5minutes until thickened.
3. Whisk in pumpkin; whisk 1 minute longer. Remove fromheat and cover.
4. Heat olive oil in a large skillet set over medium-highheat. Add the kale; cook and stir 3 to 5 minutes until wilted. Season with saltand pepper to taste. Serve polenta with kale on top and (optional) pumpkinseeds.