Creamy Polenta with Wilted Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting bowl of soft, creamy polenta infused with Parmesan and butter, topped with garlicky wilted greens for a soulful, satisfying meal. This Italian-inspired comfort-food recipe (vegetarian, gluten free), ready in about 35 minutes, pairs water, salt, polenta (coarse cornmeal) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 30 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat. Gradually whisk in 1 cup polenta, stirring continuously to prevent lumps.
  2. Step 2: Reduce heat to low and cook polenta, stirring often, for 25-30 minutes until thickened and creamy.
  3. Step 3: Remove from heat and stir in 3 tbsp unsalted butter and 1/2 cup finely grated Parmesan cheese until melted and smooth.
  4. Step 4: While polenta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant.
  5. Step 5: Add 5 cups chopped baby kale and sauté for 3-4 minutes until wilted but still bright green. Season with black pepper to taste.
  6. Step 6: Serve creamy polenta in bowls topped with the garlicky wilted kale.

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