Creamy Harissa Polenta with Garlicky Kale and Feta Cheese

creamy-harissa-polenta-with-garlicky-kale-and-feta-cheese_compressed

Serving Size 4

Ingredients

  • 2 cups Milk
  • 2 tablespoons SupHerb Farms Fusions® Moroccan Harissa
  • 1 1/2 teaspoons Salt — divided
  • 1 cup Medium or coarse cornmeal
  • 1/2 cup Grated parmesan cheese
  • 2 tablespoons Butter
  • 1/4 cup Olive oil
  • 1 tablespoon SupHerb Farms Fresh Frozen Garlic Purée
  • 6 cups SupHerb Farms Fresh Frozen Kale Blanched Chopped 3/8″
  • 2 cups Grape tomatoes — halved
  • 1/2 cup Crumbled feta cheese

Categories

Preparation

  1. In large saucepan, combine 3 cups water, milk, SupHerb Farms Fusions® Moroccan Harissa and 1 tsp salt; bring to simmer. Slowly pour in cornmeal, whisking vigorously. Cook, stirring, for about 2 minutes or until large bubbles burst on the surface. Reduce heat to medium-low; cook, stirring often, for 8 to 10 minutes or until polenta is thickened and pulls away from side of saucepan. Remove from heat; stir in Parmesan and butter.
  2. Meanwhile, heat olive oil in large skillet set over medium heat; cook SupHerb Farms Fresh Frozen Garlic Purée for about 1 minute or until lightly browned and fragrant. Add SupHerb Farms Fresh Frozen Kale. Stir in remaining salt; cover and cook for 2 minutes. Add tomatoes; cook, tossing gently, for 2 to 3 minutes or until softened.
  3. Divide polenta between 4 shallow plates immediately after stirring in cheese and butter. Top with kale mixture. Sprinkle with feta.

See how six talented chefs use SupHerb Farms ingredients to create exciting new menu items.