Spicy Polenta with White Beans and Kale
By Jessica RudolphPublished on October 18, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 onion, chopped 12 ounces lacinato kale, stemmed and chopped1 (15-ounce) can white beans, rinsed1 (14.5-ounce) can fire-roasted diced tomatoes 1 teaspoon table salt, divided3 garlic cloves, minced½ teaspoon red pepper flakes, plus extra for serving4 cups chicken or vegetable broth 1 cup instant polenta 8 ounces fresh mozzarella cheese, torn into 1-inch pieces
Before You Begin
For a vegan dish, you can omit the cheese and garnish with toasted pine nuts instead.
Instructions
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in kale, beans, tomatoes and their juice, and ¾ teaspoon salt. Cover and cook, stirring occasionally, until kale is very tender and sauce is thickened, 8 to 10 minutes.
- Meanwhile, cook garlic, pepper flakes, and remaining 3 tablespoons oil in large saucepan over medium heat, stirring frequently, until garlic begins to turn straw-colored, about 4 minutes. Add broth and bring to boil over high heat. Whisk in polenta and remaining ¼ teaspoon salt; reduce heat to medium-low; and cook until thickened, about 3 minutes. Season with salt and pepper to taste.
- Divide polenta evenly among serving bowls and top with bean mixture and mozzarella. Drizzle with extra oil and sprinkle with extra pepper flakes. Serve.
Time
40 minutesYield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped
12 ounces lacinato kale, stemmed and chopped
1 (15-ounce) can white beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 teaspoon table salt, divided
3 garlic cloves, minced
½ teaspoon red pepper flakes, plus extra for serving
4 cups chicken or vegetable broth
1 cup instant polenta
8 ounces fresh mozzarella cheese, torn into 1-inch pieces
Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped
12 ounces lacinato kale, stemmed and chopped
1 (15-ounce) can white beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 teaspoon table salt, divided
3 garlic cloves, minced
½ teaspoon red pepper flakes, plus extra for serving
4 cups chicken or vegetable broth
1 cup instant polenta
8 ounces fresh mozzarella cheese, torn into 1-inch pieces
Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped
12 ounces lacinato kale, stemmed and chopped
1 (15-ounce) can white beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 teaspoon table salt, divided
3 garlic cloves, minced
½ teaspoon red pepper flakes, plus extra for serving
4 cups chicken or vegetable broth
1 cup instant polenta
8 ounces fresh mozzarella cheese, torn into 1-inch pieces
Why This Recipe Works
Infusing olive oil with toasty garlic and spicy pepper flakes added tons of flavor to this soft polenta.
Before You Begin
For a vegan dish, you can omit the cheese and garnish with toasted pine nuts instead.
Instructions
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in kale, beans, tomatoes and their juice, and ¾ teaspoon salt. Cover and cook, stirring occasionally, until kale is very tender and sauce is thickened, 8 to 10 minutes.
- Meanwhile, cook garlic, pepper flakes, and remaining 3 tablespoons oil in large saucepan over medium heat, stirring frequently, until garlic begins to turn straw-colored, about 4 minutes. Add broth and bring to boil over high heat. Whisk in polenta and remaining ¼ teaspoon salt; reduce heat to medium-low; and cook until thickened, about 3 minutes. Season with salt and pepper to taste.
- Divide polenta evenly among serving bowls and top with bean mixture and mozzarella. Drizzle with extra oil and sprinkle with extra pepper flakes. Serve.
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