Baked Bacon Kale Polenta Squares Recipes

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED BACON & KALE POLENTA SQUARES

Steps:

• Preheat oven to 350°F (180°C). Lightly grease 13- x 9-inch (3 L) baking dish. Set aside.
• Heat large skillet over medium heat; cook bacon for 5 to 7 minutes or until golden and lightly crisped. Drain on paper towel-lined plate.
• Remove all but 3 tbsp (45 mL) bacon fat from skillet; cook onion and garlic for about 5 minutes or until softened. Stir in kale and thyme; cook for 2 to 3 minutes or until wilted.
• In large bowl, stir together cornmeal, lemon zest, salt and pepper; stir in milk, eggs and lemon juice. Fold in bacon, kale mixture and cheese. (To make ahead, cover and refrigerate overnight). Before baking, stir in 3 ½ cups (875 mL) boiling water. Transfer to prepared baking dish; dot with butter.
• Bake for 15 minutes; stir and bake for 30 to 35 minutes or until set, golden brown, and tester comes out clean when inserted in centre. Let stand for 10 minutes. Cut into squares. Serve hot, warm or cold.