The Pioneer Woman Tasty Kitchen
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Pumpkin and Kale with Creamy Polenta

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Level: Easy

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Description

Easy, quick and healthy weekday dinner.

Ingredients

  • 4-½ cups Water
  • 1-½ cup Polenta
  • ½ cups Grated Parmesan (optional)
  • ½  Small Pumpkin
  • Vegetable Oil, As Needd
  • 1  Small Red Chili Pepper
  • 4 sprigs Fresh Thyme
  • 1 clove Garlic, Chopped
  • 7 ounces, weight Curly Kale, Chopped, Veins Removed
  •  Leek, Sliced
  • 4 ounces, weight Mozzarella (optional)
  • 4 Tablespoons Pomegranate Seeds To Serve
  • FOR THE DRESSING:
  • 5 Tablespoons Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Demerara Sugar (optional)
  • 2 Tablespoons Freshly Chopped Basil
  • Salt And Black Pepper, As Needed

Preparation

In a pot, bring water with a tablespoon of salt to a boil. Gradually add polenta, cover with a lid and reduce the heat to low. Cook for 10 minutes, stirring frequently. Remove from the heat, add Parmesan (optional), cover and let rest for 15 minutes.

Meanwhile, slice the pumpkin. Heat a splash of vegetable oil in a large pan or wok over medium high heat. Add pumpkin and cook until pumpkin it is soft, about 8 minutes. Chop red chili pepper and thyme leaves and add them before the pumpkin is ready. Transfer to a plate and put the pan or wok back on the stove.

Add a bit more oil to the pan and once it’s hot, add garlic and kale. Add a pinch of salt and black pepper and cook until soft, about 4 minutes. Transfer to a plate.

Add leek slices and cook until soft and slightly golden, about 4 minutes.

For the dressing, combine olive oil, balsamic vinegar, lemon juice, demerara sugar (optional), chopped basil, and a pinch of salt and black pepper. Arrange polenta, pumpkin, kale and leek on plates. Add sliced mozzarella (optional). Serve with balsamic dressing and pomegranate seeds. Enjoy!

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