Dishing Up the Dirt

Polenta Bowl with Garlicky Summer Squash & Kale

Our CSA members are receiving the first harvest of summer squash this week (along with kale and many other seasonal goodies!) and I thought this simple polenta bowl would be a great way to celebrate the summer harvest. Soft polenta is served with garlicky greens, squash and crunchy chickpeas and topped with an olive oil fried egg. A sprinkle of freshly grated parmesan cheese ties this simple farm fresh meal together. I hope wherever you live that the summer produce is abundant and that you’re able to grab the ingredients to whip up this simple meal. Serve for breakfast with coffee, lunch with some sparkling water or dinner with your favorite beer.

Cheers from Tumbleweed Farm!

Polenta Bowl with Garlicky Summer Squash & Kale

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 4

Polenta 
  • 1 teaspoon salt
  • 1 cup instant polenta
  • 1/3 cup freshly grated Parmesan cheese
  • 2 Tablespoons unsalted butter
Garlicky Summer Squash & Kale
  • 2 1/2 Tablespoons olive oil, divided
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cloves of garlic minced
  • 1 medium-small summer squash, cut into thin rounds
  • 1 (14.5 ounce) can chickpeas, drained
  • 1 bunch of kale, tough stems removed and torn into bite size pieces
  • Fried eggs for serving
  • Salt and freshly ground black pepper
  • Crushed red pepper flakes
  • Freshly grated Parmesan cheese for serving

Preparation

  1. In a medium saucepan, bring 3 cups water plus the salt to a boil.
  2. While the polenta water heats up prepare the other veggies. Heat 1 1/2 Tablespoons of the olive oil in a large skillet over medium-high heat. Add the crushed red pepper flakes and cook, stirring often, for about 1 minute. Add the garlic, summer squash and chickpeas. Cook, occasionally stirring, until the summer squash and chickpeas are golden brown and the mixture is fragrant, about 6-8 minutes. Remove the veggies from the pan to a large bowl, (no need to wipe out the pan.) Return the pan to medium-high heat and add the remaining 1 Tablespoon of the oil. Toss in the kale and cook, stirring often, until the kale is bright green and beginning to brown up a bit, about 3 minutes. Turn the heat down to low, add the squash and chickpea mixture back to the pan and keep on very low heat.
  3. While the veggies cook fry a few eggs in some olive oil until the whites are set and the yokes are still slightly runny.
  4. Meanwhile, add the polenta to the boiling water and cook according to the package instructions. Add the parmesan and butter and divide the polenta between bowls. Top each bowl with with the veggie mixture, fried eggs, salt and pepper, pinch of crushed red pepper flakes, and extra Parmesan cheese.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times willy vary from kitchen to kitchen


Leave a Reply

3 thoughts on “Polenta Bowl with Garlicky Summer Squash & Kale

  1. Love polenta but often forget to make it.

    I’m curious – are most of your recipes things that you cook and then photograph, or do you do a lot of recipe testing first? <3

    1. Andrea says:

      Polenta is the best! We need to make it more often too! As for the recipes–I don’t test them before hand. I dream them up in the fields when we’re working and come in before my husband does and whip them up. I cook with a taste and feel method which is why in the headnotes to all of my recipes it says to “use the recipe as a guide” I’m not militant about measurements and feel that if cooking is taken too seriously it isn’t as much fun. I hope that answers your question! Thanks again for following along!! XOXOXO

  2. Resa says:

    About to make this for supper tonight! Super excited! Thank you for the inspo!

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