Polenta with black kale in jar cooking is a quick first course to cook in a jar in the microwave, which, unlike polenta in jar cooking, stays soft and is ready to be enjoyed as is. I adore black kale in jar cooking, and if I can transform it into a first course to enjoy on cold winter days, it becomes happiness. Even in this case, I used coarse polenta and not the instant one, to accommodate many requests. At the end of the recipe, you will also find the version of instant polenta in jar cooking. In my humble opinion, I think it is better to use long-cooking polenta and take advantage of the microwave jar cooking potential, with its post-cooking, it will cook perfectly and costs less than parboiled polenta. In the recipe, I’ll leave you a tip for wilting the vegetables in the microwave, useful for reducing their volume and preparing them for cooking. This advice is also valid for chicory in jar cooking.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 370.00 (Kcal)
- Carbohydrates 34.99 (g) of which sugars 3.68 (g)
- Proteins 5.48 (g)
- Fat 24.62 (g) of which saturated 3.36 (g)of which unsaturated 0.02 (g)
- Fibers 5.23 (g)
- Sodium 417.38 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping List for 1 Jar of Polenta
- 1.4 oz polenta (coarse from 35-40 minutes)
- 2.5 oz black kale (wilted)
- 1.4 oz mixed frozen vegetables (celery, carrots, onions)
- 3/4 cup water
- 1/2 teaspoon broth cube (vegetable)
- 1 pinch salt
- 1 tablespoon extra virgin olive oil
What You Need
- 1 Microwave
- 1 Jar 500 ml with thick gasket
Procedure
Wash and drain the leaves of 500 g of black kale, cut them into pieces and distribute them in a glass bowl. Seal the bowl with plastic wrap, adhering well. Insert the black kale into the microwave and run it at around 750 watts for about 8 minutes. Turn off when the plastic wrap is swollen and tightly stretched. Let rest for 10 minutes and, like the microwaved pasteurized onion, a kind of vacuum will form in the bowl.
Pour the polenta into the jar, add the black kale and the mixed vegetables, the broth cube, salt, and oil. Mix well and then clean the rim of the jar, close and latch. Insert the jar into the microwave and start the first cooking for 6 minutes at reduced power, I tested at 440 watts on 600. Carefully, and protecting your hands with a cloth, shake the jar (without flipping) to mix the polenta that tends to settle to the bottom.
After the first cooking, shake the jar again and then start the second cooking for another 2 minutes at tested power. This double cooking will allow the polenta to cook slowly and absorb the water, and the second cooking will create the right pressure and a long post-cooking period.
At the end of cooking, let the polenta jar rest closed for 1 hour, shaking it occasionally.
You can store the vacuum-sealed polenta jar for 1 week in the refrigerator. To enjoy it, simply unlatch and place the jar in the microwave, start for 2-3 minutes on defrost function to acclimate the glass. Then, run at tested power for about 3 minutes or until opened. Stir the polenta with the black kale in the jar and serve.
Rosella’s Tips
If you love strong flavors, once you open the jar of polenta with black kale in jar cooking, you can add a tablespoon of gorgonzola, stir, and serve.
