This weekend I tackled the fourth Zestuous Challenge. What I love about these events is the creative pressure: fans suggest ingredients and I have to make something delicious from them. Although the items this time were common, the combination pushed me out of my comfort zone.
The first suggestion came from Jackie Bacom Stone: salmon as the protein. I enjoy seafood, but salmon has never been my favorite. Next, “…and then I ate it” picked kale. Somehow I’ve cooked many greens over the years—mustard greens, collards, cabbage—but I’d rarely cooked with kale.
Daniel Parenteau chose the starch: polenta. That was another challenge—I’d never made polenta from scratch. Finally, my friend Jamie Gatti specified the course: an appetizer. Two unfamiliar ingredients plus a protein I wasn’t fond of — the stage was set.
At the market I found fresh kale. I couldn’t resist snapping off a piece and tasting it. Tasting produce in the store isn’t crazy—sampling a leaf or a grape can help you choose better ingredients. The kale surprised me: it was peppery and lively, a flavor that made me eager to cook with it. I continued nibbling while I chose the salmon and walked the aisles, even imagining how the raw and cooked versions might differ.
Back in the kitchen my ideas multiplied: polenta toast with salmon mousse and kale chips, grilled salmon on creamy kale polenta, a salmon-kale dip with polenta triangles, salmon-polenta kabobs with kale pesto. I tried different routes while preparing the basics: I baked the salmon and cooked the polenta. I tasted more kale raw and then sautéed some in browned butter. The sautéed leaves developed a nutty quality that complemented the raw kale’s pepperiness, so I decided to use both.
With shredded baked salmon, a pan of polenta, and raw and sautéed kale on the counter, I kept tasting and adjusting. Then inspiration struck: truffles. When I think “truffle” I think of creamy chocolate centers and rich mushroom varieties—small bites that melt and delight. Could cornmeal, kale and salmon achieve that same sense of indulgence? I decided to try.
I mixed the raw and sautéed kale with the shredded salmon, added onion powder for a hint of sweetness, and stirred in the cooled polenta. The mixture was dense and flavorful. Using a small scoop, I formed uniform balls and placed them on a parchment-lined sheet. Pan-frying failed—the mixture stuck and became soggy—so I turned to the oven. After some testing I found that 15 minutes at a high temperature gave the truffles a crisp exterior and a soft, melting center.
When the first batch cooled enough to taste, I bit through a crisp shell into a warm, tender center—and the result was heavenly. The textures and flavors worked: the polenta’s gentle corn flavor, the salmon’s savory richness, the contrast of raw and browned kale. The ultimate test was my husband: I warmed a few for him and watched him taste, thinking hard about how to critique them, then fall pleasantly silent. His verdict? “Stalk the waiter” if these were passed at a party.
Challenge accomplished. Thanks to Jackie, Daniel, Jamie and “…and then I ate it.” I’ll use this technique again: combining a grain or starch with cooked and raw greens and a protein to create bite-sized appetizers. These truffles also keep well in the refrigerator and can be reheated when you’re ready to serve.
If you want to join the next Zestuous Challenge, follow the announcement on Facebook. When the challenge is posted, fans suggest one protein, one fruit or vegetable, and one starch, and pick a course: appetizer, soup, salad, entrée, bread or dessert. The first post in each category earns the spot, and each person may post only once. The goal is to select ingredients that most people will enjoy—like the combination that inspired these polenta truffles.
Polenta Truffles
Ingredients
- 1 packed cup shredded, cooked salmon (recipe below)
- ¼ cup raw kale, chopped
- sautéed kale, recipe below
- ½ tsp. onion powder
- 1 batch polenta, recipe below
Polenta
- 2 cups chicken stock
- 2 cups water
- 1 cup cornmeal
- 1 tsp. kosher salt
- ½ tsp. cayenne pepper
- 1 tablespoon butter
Salmon
- 8 ozs. fresh salmon
- cooking spray
- kosher salt
- fresh ground black pepper
- cornmeal
Kale
- 1 tablespoon butter
- kale leaves
Instructions
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Combine the salmon with the kale and onion powder.
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Add in the prepared polenta.
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Using a small scoop, scoop into balls. Place on a silpat or parchment paper-lined baking sheet.
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Bake at 425 for 15 minutes. Serve warm.
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Makes 44 truffles.
Polenta
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In a large saucepot, bring the chicken stock and water to a simmer over medium-high heat.
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Add the cornmeal and reduce heat to low. Whisk continuously. The mixture will thicken; continue cooking and whisking until the meal pieces break down.
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After 7 minutes, add the salt and cayenne.
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After 14 minutes, add the butter. Whisk until melted, then remove from heat.
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Pour into a half sheet pan to cool and set while you prepare the other ingredients.
Salmon
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Spray the fillets with cooking spray. Season both sides with kosher salt and pepper, then dust lightly with cornmeal. Bake at 375°F for 8 minutes. Let cool and shred with your fingers.
Kale
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Remove leaves from the stalk. Pulse a bunch of leaves in a food processor until you have about ¾ cup chopped kale. Reserve ¼ cup fresh chopped kale.
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Brown the butter in a skillet over medium-high heat. Add ½ cup of the chopped kale and sauté for about 3 minutes, until the leaves lose bitterness and develop a nuttier flavor.
Nutrition information is automatically calculated and should be used as an approximation.