Creamy Polenta with Kale and Kidney Beans
Recipe By: Anne Casale
Serving Size: 6
Ingredients:
1 1/2 pounds Kale
2 Tablespoons Olive oil
1 cup Onions, Thinly sliced
1 cup Carrots, cut in 1/2" cubes
16 Ounces red kidney beans, canned, Rinsed and drained
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper, Freshly ground
1 cup Yellow Cornmeal
1 1/4 cups Water
2 cups nonfat chicken broth
1/4 teaspoon Kosher salt
1/2 cup nonfat chicken broth, (1/2 to 1 cup)
1/4 cup Parmesan cheese, Freshly grated
Directions:
1. Kale leaves should always be stripped from their stems. Either hold the stem with one hand and pull the leaves off with the other hand or run a knife along each side to free the leaves. Wash several times in lukewarm water. Remove from final rinse water and place in a large 6-quart pot. Do not add water, there will be enough clinging to the leaves. Cover pot and bring to a boil. Uncover pot and boil vigorously, stirring down leaves once or twice, until kale is tender. (Small leaf kale may take about 4 to 5 minutes; large leaf kale will take a little longer.) Thoroughly drain in colander. When cool enough to handle, cut kale into 1-inch strips and set aside.
2. In a deep 4-quart saucepan, heat oil over low heat. Saute' onion and carrots until slightly softened, about 6 minutes. Add kale and cook until very tender. Stir in beans, salt, and pepper; cook an additional 5 minutes, partially covered. (This step can be prepared up to 3 hours before serving. Reheat over low heat, partially covered.)
3. In a medium bowl, mix cornmeal and water with a fork until you have a smooth paste
4. In a heavy 3 1/2-quart saucepan, bring 2 Cups broth to a boil and add salt. Add the cornmeal paste, stirring constantly with a wooden spoon. Bring mixture to a boil, then turn heat to low. Cook the polenta, stirring frequently to keep the mixture smooth. If some lumps form in cooking, push them against the sides of the pan with spoon to dissolve. Polenta will be done when mixture is very thick and starts to come away from the sides of pan, about 10 to 12 minutes.
5. Slowly stir in 1/2 cup of heated broth and whisk the polenta until very creamy. At this point the polenta should fall from a spoon in a continuous stream. If still too thick, stir in remaining 1/2 cup of broth, a little at a time, until creamy.
6. Ladle the polenta into 6 soup plates. Spoon kale and beans over polenta. Sprinkle 2 teaspoons Parmesan cheese over each dish and serve.
Recipe By: Anne Casale
Serving Size: 6
Ingredients:
1 1/2 pounds Kale
2 Tablespoons Olive oil
1 cup Onions, Thinly sliced
1 cup Carrots, cut in 1/2" cubes
16 Ounces red kidney beans, canned, Rinsed and drained
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper, Freshly ground
1 cup Yellow Cornmeal
1 1/4 cups Water
2 cups nonfat chicken broth
1/4 teaspoon Kosher salt
1/2 cup nonfat chicken broth, (1/2 to 1 cup)
1/4 cup Parmesan cheese, Freshly grated
Directions:
1. Kale leaves should always be stripped from their stems. Either hold the stem with one hand and pull the leaves off with the other hand or run a knife along each side to free the leaves. Wash several times in lukewarm water. Remove from final rinse water and place in a large 6-quart pot. Do not add water, there will be enough clinging to the leaves. Cover pot and bring to a boil. Uncover pot and boil vigorously, stirring down leaves once or twice, until kale is tender. (Small leaf kale may take about 4 to 5 minutes; large leaf kale will take a little longer.) Thoroughly drain in colander. When cool enough to handle, cut kale into 1-inch strips and set aside.
2. In a deep 4-quart saucepan, heat oil over low heat. Saute' onion and carrots until slightly softened, about 6 minutes. Add kale and cook until very tender. Stir in beans, salt, and pepper; cook an additional 5 minutes, partially covered. (This step can be prepared up to 3 hours before serving. Reheat over low heat, partially covered.)
3. In a medium bowl, mix cornmeal and water with a fork until you have a smooth paste
4. In a heavy 3 1/2-quart saucepan, bring 2 Cups broth to a boil and add salt. Add the cornmeal paste, stirring constantly with a wooden spoon. Bring mixture to a boil, then turn heat to low. Cook the polenta, stirring frequently to keep the mixture smooth. If some lumps form in cooking, push them against the sides of the pan with spoon to dissolve. Polenta will be done when mixture is very thick and starts to come away from the sides of pan, about 10 to 12 minutes.
5. Slowly stir in 1/2 cup of heated broth and whisk the polenta until very creamy. At this point the polenta should fall from a spoon in a continuous stream. If still too thick, stir in remaining 1/2 cup of broth, a little at a time, until creamy.
6. Ladle the polenta into 6 soup plates. Spoon kale and beans over polenta. Sprinkle 2 teaspoons Parmesan cheese over each dish and serve.