Pecorino polenta with garlicky kale from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 135) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 19, 2024

    While the flavors are excellent, the polenta method was an utter fail for me, even with a pre-soak, my stoneground polenta was oddly watery when finally cooked. Since I’m already cooking dinner, the kale is just easier to cook in a pan while everything else is cooking in my opinion.

  • SpatulaCity on February 27, 2024

    Love the results and the hand off cooking method. Delicious! Next time would add less salt. Used chopped Tuscan kale from Trade Joes and next time would leave in the ribs. Served alongside breaded chicken breast for a little crunch.

  • srahndennis on October 23, 2023

    Loved this! Used swiss chard instead of kale because that's what I had. Used 1 T olive olive and a little more water to compensate for the missing oil. Greens and polenta both fantastic!

  • Samrem on August 08, 2023

    Most delicious the same day, doesn’t reheat as well. The only way my partner likes kale. I have made this several times already!

  • Nancy402 on January 08, 2023

    Enjoyed the ease of this recipe and the results. Will reduce the salt significantly in the polenta next time. Otherwise, this was just right. Made the meatballs suggested with lamb. As noted these went well together.

  • M3industries on January 05, 2023

    Delicious but honestly you could put an old shoe on a bed of warm polenta and i think I'd eat it. Oven method for both the polenta and kale was great - but needing two oven-safe large casserole dishes caught me by surprise. Next time I would reduce the butter/parm in the polenta and oil in the kale to save on calories. I will definitely make this again!

  • zabeta on December 19, 2022

    I have never cooked polenta in the oven and I was dubious, but it was fantastic! Same with the kale - I liked the crispy bits.

  • ShannonS on December 14, 2022

    I have always baked my polenta thanks to Martha Rose Shulman’s brilliant technique but I have never thought to cook kale in the oven. Not only was this EASIER than sautéing it on the stove, it was also BETTER! Although I only needed about 1 T olive oil.

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