This Parmesan Polenta recipe is a nutritional symphony, marrying the richness of Parmesan with the antioxidant benefits of kale and blood oranges. Its creamy texture and vibrant colors not only tantalize the palate but also present an alluring and seductive plate. Perfect for comfort, it’s a meal that nourishes the body while captivating the senses.

• 1 cup coarse polenta
• 4 cups water or vegetable broth
• 1 cup grated Parmesan cheese
• 4 large eggs
• 2 cups fresh kale, washed and roughly chopped
• 2 blood oranges, segmented
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: red pepper flakes for a kick

Directions

1. Prepare the Polenta: Bring the water or vegetable broth to a boil in a large saucepan. Slowly whisk in the polenta, reducing the heat to a simmer. Cook, stirring frequently, for about 20 minutes or until the polenta thickens. Stir in the grated Parmesan cheese, and season with salt and pepper. Keep warm.
2. Poach the Eggs: Fill a deep skillet or pot with water and bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and slide in the egg. Poach for about 3-4 minutes for a soft center. Remove with a slotted spoon and drain on paper towels.
3. Sauté the Kale: In a skillet, heat olive oil over medium heat. Add the chopped kale and sauté until wilted, about 4-5 minutes. Season with salt, pepper, and optional red pepper flakes. Remove from heat and set aside.
4. Plate and Serve: Spoon the warm Parmesan polenta onto plates. Top with sautéed kale, poached egg, and blood orange segments. Drizzle with a bit of olive oil and sprinkle with additional Parmesan if desired.

Notes

• The creamy texture of the polenta pairs beautifully with the tangy and fresh burst from the blood oranges.
• To achieve perfectly poached eggs, ensure the water is at a gentle simmer, not a rolling boil.

Indulge in this balanced and vibrant Parmesan Polenta recipe that’s both hearty and refreshing. Enjoy!