Pecan Polenta with Crispy Kale
Traditional polenta gets a pecan boost! Toasting pecans amplifies their naturally sweet flavor making them a great addition to creamy polenta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davidrobertsfood.com.
Cooking tools:
- Cooling rack
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Oven
- Stove
Ingredients
- 1/2 cup pecan pieces, toasted, divided
- 2 cups water
- 1/2 cup polenta or yellow cornmeal
- 1/2 teaspoon kosher salt, divided
- 4 cups chopped stemmed Lacinato (also known as dinosaur) kale
- 2 tablespoons olive oil, divided
- 1/4 cup shredded Parmesan cheese, plus extra for garnish
- 1/8 teaspoons white pepper
- 1 tablespoon balsamic vinegar
- Crushed red pepper, to taste
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