Tear kale leaves and place into a bowl. Set aside.
Cut the polenta into small cubes or triangles. Toss well with cornstarch so that all the polenta gets coated.
Heat a cast-iron or non-stick pan over medium heat. Add the olive oil and lightly fry the polenta on both sides until crispy, about 2-3 minutes per side. Remove from pan and let cook on paper towels. Season to taste with salt and pepper and let cool slightly.
Make the dressing:
Place all the ingredients in a blender and puree until smooth.
Toss leaves with dressing (might not need all of it). Season to taste with salt/pepper.