Name: Creamy Kale Polenta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: kosher salt; 1 bunch flat leaf kale, stems discarded and leaves roughly chopped; 2 garlic cloves, peeled; 1/3 cup extra-virgin olive oil; 4 cups unsalted chicken stock; Freshly ground black pepper; 1 cup medium-ground cornmeal (stone-ground, if possible); 2 tbsp unsalted butter; 1/2 cup grated parmesan; 3 tbsp mascarpone

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This kale polenta is silky, garlicky, and loaded with parmesan and mascarpone. A vibrant Italian side dish that proves kale doesn’t have to be boring.

Why I love it

This kale polenta is a stunner. The vibrant green swirls of kale and mascarpone take my breath away every time, but the real win is the flavor. Creamy, garlicky, and loaded with parmesan, it tastes almost like a pesto folded into polenta—bright and earthy, yet luxurious.

Pureeing the kale until it’s completely smooth makes the polenta feel extra silky and refined. I’ve tried leaving it more textured, but it detracts from that amazing creamy texture.

Tip: If I know I’m going to be blanching greens, I’ll buy two or three times the amount to chop and blanch. Then I can stir them into soups (we love this creamy Tuscan white bean soup), grain bowls, simple pasta or beans, or even scatter them over homemade pizza throughout the week.

here’s how to make it:

1_blanch kale — 1. Blanch the kale and garlic; squeeze dry.

2_blend up with olive oil — 2. Puree with olive oil until super smooth.

3_make creamy polenta — 3. Bring stock to a simmer and whisk in cornmeal.

4_cook polenta until creamy — 4. Cook until thickened and tender, 45 minutes.

5_add kale puree, parmesan, and butter — 5. Stir in butter, parmesan, and kale puree; cook 2 minutes.

6_stir in mascarpone — 6. Remove from heat and swirl in mascarpone. Serve hot!

tips to make it stand out

Blanch the kale and garlic together. Blanching softens the garlic’s bite and keeps the kale vibrant. Flat-leaf kale is my favorite—it blends smoother than curly kale.
Look for medium, stone-ground cornmeal at Italian markets or online. Stone-ground retains some of the bran and germ, giving it a sweeter, more flavorful taste and a rustic texture compared to regular steel-milled cornmeal.
Cook it low and slow. Polenta should bubble like lava—steady but slow. If it’s spitting everywhere, turn down the heat and stir more often.
Use stock instead of water. Swapping in chicken or vegetable stock infuses flavor into every bite.

flavor variations

Don’t feel locked into kale! This technique works with so many greens:

Basil, for a pesto-polenta vibe (this would be incredible with my jumbo meatballs piled on top!)
Arugula, for a peppery kick
Swiss chard, for a milder flavor
Broccoli rabe, for a bitter floral note

And if you’re planning ahead, the kale purée can be made a day in advance and stirred into the polenta just before serving.

Kale doesn’t have to be boring—and this creamy, vibrant polenta proves it!

Creamy Kale Polenta

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This kale polenta is silky, garlicky, and loaded with parmesan and mascarpone. A vibrant Italian side dish that proves kale doesn’t have to be boring.

Author: Indi Hampton
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4
Category: Side
Method: Stovetop
Cuisine: Italian

Ingredients

kosher salt
1 bunch flat leaf kale, stems discarded and leaves roughly chopped
2 garlic cloves, peeled
⅓ cup extra-virgin olive oil
4 cups unsalted chicken stock
Freshly ground black pepper
1 cup medium-ground cornmeal (stone-ground, if possible)
2 tbsp unsalted butter
½ cup grated parmesan
3 tbsp mascarpone

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Instructions

Fill a large pot with water and bring to a boil. Generously salt the water, then add the kale and garlic and boil for 1 minute 30 seconds. Drain in a colander and rinse with cold water to stop the cooking. Squeeze dry.
Transfer kale and garlic to a food processor and pulse until finely chopped. Add olive oil and a pinch of salt and blend until very smooth, 2- 3 minutes, scraping down bowl as needed. Transfer to a bowl and set aside.
Add chicken stock, 1 cup water, and ¾ teaspoon of salt to the same large pot and bring to a boil. Slowly pour cornmeal into water while whisking, then continue to whisk for 2- 3 minutes until mixture thickens.
Reduce heat to low and cook for 45 minutes, stirring often, until grains are tender and polenta pulls away from the side of the pot.
Stir in butter, parmesan, and kale puree and cook for 1 minute.
Remove from heat and stir in mascarpone until mostly combined. Serve, sprinkling with extra parmesan and plenty of cracked pepper.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1
Calories: 456
Sugar: 1.6g
Sodium: 319mg
Fat: 33g
Saturated Fat: 11g
Unsaturated Fat: 20.2g
Trans Fat: 0.2g
Carbohydrates: 30g
Fiber: 3.4g
Protein: 13g
Cholesterol: 52mg