Heat butter in a medium saucepan over medium heat. Add garlic and stir constantly for 1 minute, being careful not to let the garlic brown. Add 3 cups of water and bring it to a boil.

While the water heats, whisk together cornmeal, salt, and 1 cup of water in a bowl to make a smooth mixture.

Once the water boils, add the cornmeal mixture to the pan, whisking constantly for 3 minutes to prevent lumps. Reduce the heat to low and cook for 40 minutes, stirring every 10 minutes. Add corn kernels and cook for 5 more minutes. Stir in pepper and Parmesan cheese.

Pour the polenta into a lightly oiled 8x8-inch pan. Smooth the top with a spatula and refrigerate for 1 hour to set.

Prepare the kale by removing the stems and center stalks. Cut the leaves into 3-inch pieces.

Cut the chilled polenta into 4 large triangles. Heat olive oil in a large skillet over medium-high heat until it begins to smoke. Fry the polenta triangles until golden brown on both sides. Arrange the polenta on a baking sheet.

Preheat the oven broiler.

Place kale and 1/3 cup water in the skillet used to fry the polenta. Cover and cook over medium-high heat for 4 minutes.

Top each polenta triangle with tomato slices and goat cheese. Broil until the cheese melts and the tomatoes begin to cook.