Kale Polenta
Ingredients
- 1 tablespoon plus 1 teaspoon Maldon or another flaky sea salt
- 2 cups coarse stone-ground polenta
- 1/4 cup extra-virgin olive oil
- 1/2 cup Kale Puree, recipe follows
- 2 ounces Parmesan cheese, finely grated
- 3 tablespoons mascarpone
- Coarsely ground black pepper
- 5 medium garlic cloves, peeled
- Kosher salt
- 1 pound Tuscan kale, thick stems removed (about 1/2 pound after trimming)
- 1 teaspoon Maldon or another flaky sea salt
- 1/2 cup extra-virgin olive oil
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