Polenta with White Beans and Kale
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We like to think of our non-alcoholic Rhône Blanc as the ultimate weeknight wine. It’s light and refreshing.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 1 yellow onion, chopped
- 12 ounces Lacinato kale, stemmed and chopped
- 1 15 oz can of white beans, rinsed
- 1 14.5 oz can of fire-roasted diced tomatoes
- 1 teaspoon of salt, divided
- 3 garlic cloves, minced
- 3 cups veggie or chicken broth
- 1 cup instant polenta
- 8 ounces fresh mozzarella, torn into 1-inch pieces
Pour with
Method
- In a large, 12-inch nonstick skillet, heat 3 tablespoons of olive oil over medium-high heat until it shimmers. Add the onion and sauté for 5 to 7 minutes, or until softened and lightly golden. Stir in the kale, white beans, crushed tomatoes (with their juices), and ¾ teaspoon of salt. Cover and let cook, stirring occasionally, for 8 to 10 minutes, until the kale is tender and the sauce has thickened.
- While the bean and kale mixture cooks, prepare the polenta. In a large saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Add the garlic, stirring frequently for about 4 minutes, or until the garlic turns a pale golden color. Pour in the broth and bring to a boil over high heat. Once boiling, whisk in the polenta and the remaining ¼ teaspoon of salt. Reduce the heat to medium-low and cook for about 3 minutes, stirring constantly, until the polenta thickens. Adjust seasoning with salt and pepper to taste.
- Spoon the creamy polenta into individual serving bowls. Top each with a generous portion of the kale and bean mixture, followed by fresh mozzarella. Finish with a drizzle of olive oil and a pinch of red pepper flakes for a little kick.
