Pan-fried Polenta with Corn, Kale and Goat Cheese

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and stir constantly for about 1 minute, being careful not to let it brown. Add 3 cups of water and bring to a boil. (Estimated time: 5 minutes)

While the water is heating, whisk together the cornmeal, salt, and remaining 1 1/3 cup of water in a separate bowl until smooth. This prevents lumps from forming in the polenta. (Estimated time: 2 minutes)

Once the water in the saucepan reaches a boil, slowly pour in the cornmeal mixture while whisking constantly. Continue whisking for about 3 minutes until the mixture thickens. Reduce the heat to low and cook for 40 minutes, stirring with a wooden spoon every 10 minutes to prevent sticking. (Estimated time: 43 minutes)

Stir in the fresh corn kernels, black pepper, and Parmesan cheese. Cook for an additional 5 minutes. (Estimated time: 5 minutes)

Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill in the refrigerator for at least 1 hour to allow the polenta to firm up. (Estimated time: 1 hour +)

While the polenta is cooling, prepare the kale by removing the tough stems and center stalks. Chop the kale leaves into 3-inch pieces. (Estimated time: 10 minutes)

Once the polenta is chilled, cut it into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. (Estimated time: 2 minutes)

When the oil begins to shimmer, carefully add the polenta triangles to the skillet. Fry until golden brown on the underside, about 3-4 minutes, then flip and cook until golden brown on the other side, another 3-4 minutes. Transfer the pan-fried polenta to a baking sheet. (Estimated time: 6-8 minutes)

Preheat the broiler in your oven. (Estimated time: 5 minutes)

Place the kale and 1/3 cup of water into the skillet used to fry the polenta. Cover and cook over medium-high heat for about 4 minutes, or until the kale is tender-crisp. (Estimated time: 4 minutes)

Arrange the tomato slices on top of the polenta triangles. Sprinkle the crumbled goat cheese evenly over the tomatoes. (Estimated time: 3 minutes)

Broil the polenta until the cheese is melted and slightly browned, and the tomatoes are heated through, about 2-3 minutes. Watch carefully to prevent burning. (Estimated time: 2-3 minutes)

Arrange the cooked kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately. Enjoy! (Estimated time: 2 minutes)