Preheat the oven at 350 degrees F.
On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
For the polenta: In a heavy saucepan, combine the stock and milk
. Add the cilantro and garlic and bring to a boil. Let simmer
on medium heat for 2 minutes to flavor the mixture. Remove the cilantro
and garlic. Whisk
in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
For the egg: In a large saucepan
, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs
and reserve. Before serving, rattle them around to crack the shell and peel
In the same saucepan containing boiling water, cook the kale
for 1 minute. Drain
and reserve in an ice bath.
In a saucepan on medium heat melt
. Squeeze out the excess liquid from the kale with your hands, chop
it in half. Saute the kale with lemon juice
for 1 minute. Season with salt and pepper. Set aside.
For Serving: Place a large spoon of polenta
on each plate. Top with the kale, a soft boiled egg and garnish
with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately.
Cook's Note: The polenta can be made ahead and reheated. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate
a dusting of Parmesan
or other favored cheese
over the top just before serving.