Honey Garlic Seared Polenta
with kale and cabbage salad with beets
- Farro, uncooked - 3/4 cup
- Garlic - 2 cloves, chopped
- Parsley, fresh - 1 Tbsp, chopped
- Polenta, pre-cooked - 16 oz, 1/2" / 1.3cm thick rounds (usually found in a tube near the pasta)
- Butter - 4 Tbsp
- Lemon juice - 2 Tbsp
- Honey - 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Beets, medium - 3
- Kale, large curly leaf - 6 leaves, stems removed and leaves thinly sliced
- Cabbage, small and red - 1/2 head, thinly sliced or shredded
- Vinegar, balsamic - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
- Almonds, sliced - 1/4 cup
- Cheese, gorgonzola - 3 oz (sub feta or goat cheese)
- Beets - Heat oven to 400F / 204C. Scrub and then trim off ends, place into a baking dish, and fill with about 1/2” of water. Cover with foil and roast for 45 to 60 minutes, depending on size of beets. Once they’re cool enough to handle, peel off skin with the side of a spoon and chop into bite-sized pieces. (Can be done up to 5 days ahead)
- Farro - (Skip if farro was made ahead for Wednesday.) Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Kale / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cabbage / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Polenta - Slice into 1/2” / 1.3cm rounds.
- Heat oven to 400F / 204C degrees.
- Combine garlic, parsley, butter, lemon juice, honey and soy sauce. Heat in microwave until butter is melted.
- Heat a large oven-safe skillet over medium-high heat. Add cooking oil and then polenta rounds to heated oil (do this in batches if it won’t all fit). Sear on both sides until golden brown, ~2 minutes each side. Add all of the polenta back into the pan, overlapping slices if needed. Pour garlic-butter mixture over top. Transfer polenta to the oven and continue cooking for 10 minutes to let the polenta absorb the sauce.
- While polenta cooks, whisk together vinegar, mustard and olive oil. Add cabbage and kale and toss to combine. You can gently “massage” the dressing into the kale and cabbage for a more tender salad.
- Toss cabbage and kale with beets and almonds. Crumble cheese over top.
- Reheat farro if made ahead.
- Serve polenta over farro. Enjoy salad on the side.
Vegetarian version very good. Thought the salad would be better with goat cheese. We will make this again0 Helpful
Very simple and quick. I made just the chicken and served it with brown rice and asparagus. The lemon-butter sauce was delicious on the rice, too! The chicken was cooked to perfection, but I actually put it in the oven long before it reached 400 degrees, so I don't know if that had anything to do with how tender it was.0 Helpful
served with quinoa (had leftovers from another day)0 Helpful
Delicious sauce! Didn't make the salad, just ate with beets and asparagus on the side0 Helpful
Very good! I reduced the honey by almost 1 Tb because I used coconut aminos instead of soy sauce. Chicken was a little rubbery but tasted great, so I sliced it in strips and served the meal as a bowl (thank you, previous reviewer!) with the salad served hot (sauteed kale, warmed beets, dressing over the whole thing) and a little goat cheese. Very good!0 Helpful
Definitely a good idea to roast the beets in the oven with Monday's meal so they were already ready tonight0 Helpful