Bring the milk and stock to the boil, stir in the corn, hazelnuts and nutmeg. Cook for approx. 30 mins. over a low heat, stirring to form a thick paste. Stir in the mascarpone, season, place on a serving dish.
Heat the oil in a wide pan, add the corn, cover immediately. Fry over a medium heat until all the corn kernels have popped. Transfer to a bowl, season, set aside.
Heat the oil in a wide pan, reduce the heat, sauté the kale for approx. 6 mins, place on top of the polenta. Top with the popcorn, season, serve immediately.