Some are austerely simple, little more than kale and polenta simmered together. Like many classic dishes, there exist multiple versions of farinata di cavolo nero. When the kale and beans are ready, stir half of the shredded fontina into the hot polenta, Spoon portions of polenta into warm shallow bowls, then top each with kale and beans and a sprinkling of fontina. Mix corn meal with broth and bring to a boil, stirring constantly. Continue adding kale, stirring frequently, until it is all in the pan, adding small amounts of water if needed to prevent sticking.

The polenta is creamy and rich yet slightly toothsome, the kale is bright green, surprisingly tender, and the sausage is crisp and caramelized on the outside for a truly satisfying meal. Reduce heat to medium; cook 6 minutes or until thick, stirring constantly. Cover; cook 2 minutes. Gradually add the polenta, whisking as you pour. Garlic Habanero Chicken Meatballs with Kale Polenta is comfort food that’s packed with flavor, but still nice and healthy. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. Brush the polenta with the remaining ½ tbsp oil and sear in the griddle pan for 3-4 mins each side until golden and piping hot. Nestle polenta, browned side up, into sausage mixture; sprinkle with cheese. Crunchier kale: If you want crunchier kale, leave it in the oven for a few more minutes. Remove polenta.

This glorious triangle is served on a bed of kale. As fall approaches, summer salads give way to hearty cooked dishes. Make the kale polenta. Add kale, 1 tablespoon water, and pepper to pan. This bean and kale dish, served over a bed of warm polenta, is just the thing to serve for supper as cooler weather moves in. Continue to stir until polenta thickens and begins to pull away from pot. Continue adding kale, stirring frequently, until it is all in the pan, adding small amounts of water if needed to prevent sticking. Then the polenta is cut into triangles, fried, topped with thick slices of tomato and a sprinkling of chevre and broiled. Remove sausage. Fancy, fancy polenta. When the kale and beans are ready, stir half of the shredded fontina into the hot polenta, Spoon portions of polenta into warm shallow bowls, then top each with kale and beans and a sprinkling of fontina. Divide the polenta between 4 plates, add the kale and mushroom mix and crumble over the goat's cheese. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. MyRecipes is working with Let's Move!, the Partnership for … Fancy, fancy polenta. Add polenta to pan; cook 5 minutes.

Serve kale mixture on top of polenta.