Truffled White Corn Polenta with Kale
- 6 cups water
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups white corn polenta
- 1 Tbs. white truffle oil
- 1 1/2 cups mascarpone cheese
- 2 Tbs. olive oil
- 1 1/2 lb. kale, stems removed, leaves cut into 1-inch pieces
- 3/4 cup chicken stock
In a large sauté pan over medium-high heat, warm the olive oil. Add the kale and stir to coat with the oil. Season with salt and pepper, then stir in the stock. Cover the pan, reduce the heat to medium, and cook until the kale is wilted and tender, about 5 minutes. Serve immediately with the polenta. Serves 6.
Adapted from a recipe by John Besh, Chef, August, Besh Steak, La Provence and Lüke, New Orleans, LA.