For this polenta with steamed kale, roasted tomatoes and blue cheese recipe we have combined different cooking techniques, that give us a tasty result.
The result is an easy and quick meal, at the same time very complete and tasty. The best of this recipe is the roasted rosemary cherry tomatoes and blue cheese, which gives it flavor and texture.
Ingredients for polenta with steamed kale, roasted tomatoes and blue cheese (serves 2):
- 150 g of polenta
- 445 g of vegetable broth (or water)
- 250 g of cherry tomatoes
- 3 garlic cloves
- Olive oil
- 2 rosemary sprigs
- 1 tbsp of butter
- 1 bunch of kale
- Blue cheese to taste
- Salt and pepper to taste
How to make polenta with steamed kale, roasted tomatoes and blue cheese:
Rinse the tomatoes and place them in a oven tray with the unpeeled garlic cut in half and the rosemary springs. Add salt and pepper to the taste and a squirt of olive oil. Bake it about 15 minutes or until tomatoes are soft at 360 F (180 ºC).
Heat the vegetable broth and, when it starts to boil, reduce heat to low. Pour polenta slowly, whisking constantly. Add salt and pepper to taste and simmer, whisking often, until polenta starts to thicken, about 10 minutes. Remove from the heat, add 1 tablespoon of butter and mix.
Rinse the kale leaves, cut and cook them for about 5 minutes in the steamer. You will see how quickly it decreases its volume.
Serve the polenta and top with the kale, the roasted cherry tomatoes and their juice.
Finally we add some blue cheese on top.
Serve immediately, before it cools.
