Fried Polenta with Sweet Garlic Greens
Golden, crispy, and irresistibly savory, Fried Polenta with Sweet Garlic Greens is the perfect fusion of texture and flavor for a wholesome vegetarian delight. This dish features creamy parmesan-infused polenta, fried to crunchy perfection, and paired with tender kale or Swiss chard sautéed in fragrant garlic oil. A touch of honey and a squeeze of zesty lemon juice elevate the greens with a hint of sweetness and brightness, while optional red pepper flakes provide a subtle kick. Perfect as a comforting side or a satisfying main course, this recipe is easy to prepare yet impressively elegant. Ready in under an hour, it highlights simple ingredients with gourmet flair, making it an instant crowd-pleaser for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 1 cup instant polenta
- 4 cups water
- 0.5 cup parmesan cheese, grated
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves fresh garlic, minced
- 4 cups kale or Swiss chard, stems removed and chopped
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Prepare the polenta. In a large saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in the polenta, reducing heat to low. Continue whisking to prevent lumps.
Cook the polenta for 2-3 minutes or until thickened. Stir in 2 tablespoons of butter and 0.5 cup of grated parmesan cheese. Season with 0.5 teaspoon of black pepper.
Pour the cooked polenta into a greased 9x9 inch baking dish and spread it evenly. Let it cool for at least 1 hour, or refrigerate until firm.
Once the polenta is firm, cut it into squares, rectangles, or triangles, depending on your preference.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the polenta pieces in batches, frying for 3-4 minutes on each side until crispy and golden brown. Remove and set aside on a plate lined with paper towels.
Make the sweet garlic greens. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Add the chopped kale or Swiss chard to the skillet, stirring to coat the greens in the garlic oil. Cook for 2-3 minutes until the greens have wilted.
Stir in 1 tablespoon of honey, 1 tablespoon of lemon juice, and 0.25 teaspoon of red pepper flakes (if using). Continue cooking for another 1-2 minutes to combine the flavors. Season with salt to taste.
Serve the fried polenta on a platter topped with the sweet garlic greens. Enjoy immediately as a comforting side dish or vegetarian main course.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
