Pan-fried Polenta with Corn, Kale and Goat Cheese

Pan-fried Polenta with Corn, Kale and Goat Cheese

21 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    2 h 20 m
Recipe by  jen

“This is a gourmet polenta recipe as it uses kale and goat cheese.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 servings



  1. In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
  2. While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
  3. When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
  4. While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
  5. Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
  6. Preheat the broiler on your oven.
  7. Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
  8. Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
  9. Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.

Share It

Reviews (21)

Rate This Recipe


I converted this vegetable side dish into a whole meal by adding a nice piece of grilled salmon. A very elegant presentation. The goat cheese really makes it, so don't leave it out!



Yum! I didn't have time to make the polenta, so I used store bought polenta and mixed in fresh corn, garlic and basil. Goes great with sweet potatoes.



This recipe was good, but I gave it fewer stars for the amount of trouble it took and the fact that a cup of cornmeal makes WAY more than two servings of polenta! I increased the amount by half and used only half of that for four people. The rest of the proportions are about correct for four people as is. The goat cheese was a nice touch. Be sure to use tasty tomatoes.

More Reviews

Similar Recipes

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Cajun Style Corn Soup

Cajun Style Corn Soup

Pepperoni Polenta Pizza

Pepperoni Polenta Pizza

Goat Cheese and Tomato Pizza

Goat Cheese and Tomato Pizza

Creamy Polenta with Roasted Corn and Fresh Sage

Creamy Polenta with Roasted Corn and Fresh Sage

Corn and Potato Chowder

Corn and Potato Chowder


Amount Per Serving (2 total)

  • Calories
  • 690 cal
  • 34%
  • Fat
  • 31.1 g
  • 48%
  • Carbs
  • 88.5 g
  • 29%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Roasted Spaghetti Squash with Asparagus and Goat Cheese


next recipe:

Apple, Goat Cheese and Pecan-Stuffed Pork Chops