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Soft Polenta with Blistered Tomatoes, Kale, and Yogurt

A summer inspired, creamy soft polenta topped with blistered tomatoes and kale.
Author: Amanda Paa
Yield: 4 servings
Prep Time :15 minutes
Cook Time :35 minutes
Total Time :50 minutes

Ingredients

  • 5 cups water
  • 1 cup coarse ground polenta cornmeal
  • 1 1/2 teaspoons kosher salt divided
  • 2 tablespoons olive oil
  • 1 large leek cleaned, and thinly sliced
  • 1 pint cherry tomatoes
  • 3 cups torn dyno kale leaves
  • 3/4 cup Stonyfield Organic Whole Milk Yogurt
  • 2 tablespoons butter
  • crushed black pepper

Instructions 

  • In a large saucepan, bring water to a boil. Whisk in polenta and 1 teaspoon salt.
  • Turn heat to low. Polenta should be barely barely simmering. Stir occasionally, so polenta doesn't stick to bottom.
  • While polenta is cooking, heat olive oil in a medium saucepan to medium high. Add leeks and cook for 4 minutes, until translucent. Add tomatoes, and cook for 10 minutes on medium, until they are bursting. Add kale leaves, stirring to coat with other ingredients.
  • Cook on low for 5-8 minutes, until kale is wilted. Stir a 1/2 teaspoon salt and black pepper into mixture.
  • After 35 minutes, polenta should be thick and creamy. Removed from heat, and add yogurt and butter. Whisk until completely smooth.
  • Spoon polenta into bowls and top with tomatoes and kale mixture, then add extra dollop of yogurt and drizzle of olive oil. Serve.