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Honey Garlic Seared Polenta
with kale and cabbage salad with beets

Active: 35 min Total: 2 hr
There's a lot to like about the flavorful honey, garlic and parsley butter used to top the seared polenta rounds in this quick dinner. Serve the polenta with a hearty winter salad of roasted beets and kale.


Honey Garlic Seared Polenta:
  • 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
Kale and Cabbage Salad with Roasted Beets and Gorgonzola:
  • 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)


  1. 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)
  2. 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)
  3. Kale / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Cabbage / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  5. Polenta - Slice into 1/2” / 1.3cm rounds.

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  1. Heat oven to 400F / 204C degrees.
  2. Combine garlic, parsley, butter, lemon juice, honey and soy sauce. Heat in microwave until butter is melted.
  3. 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.
  4. 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.
  5. Toss cabbage and kale with beets and almonds. Crumble cheese over top.
  6. Reheat farro if made ahead.
  7. Serve polenta over farro. Enjoy salad on the side.



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