📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan. This will prevent sticking and ensure even baking. You know, I once forgot to grease a pan and it was a disaster!
2. In a large mixing bowl, whisk together 4 cups of water and 2 cups of polenta (coarse ground cornmeal). Make sure there are no lumps! This is important for a smooth batter. I learned this the hard way...
3. Bring the mixture to a boil over medium-high heat, whisking constantly. Once boiling, reduce the heat to low and simmer for about 10-15 minutes, or until the polenta has thickened into a creamy consistency. Think of pudding, but savory! It should coat the back of a spoon.
4. Remove from heat and stir in 1/2 cup of grated parmesan cheese, 1/4 cup of olive oil, 2 beaten eggs, and a teaspoon of salt. I like to use a good quality olive oil—it makes a difference!
5. Wash and roughly chop 1 bunch of kale. Remove the tough stems before chopping—they can be a little tough.
6. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 5-7 minutes, or until it’s wilted but still slightly crisp. I think this adds a lovely textural contrast.
7. Stir the sautéed kale into the polenta batter. If you're really organized, you could do the kale while the polenta simmers.
8. Pour the batter into the prepared baking pan and spread evenly. It should fill the pan nicely.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens can be temperamental!
10. Once baked, let the polenta cakes cool slightly before cutting into squares. These are amazing warm, but are fine cold, too.
11. Serve the polenta cakes warm or at room temperature. Garnish with extra parmesan cheese and fresh herbs, if desired. A little cracked black pepper adds some zip!