Honey Garlic Seared Polenta
with kale and cabbage salad with beets
Ingredients
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)
Prep
- 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.
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Make
- 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.
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