Polenta With White Beans Black Kale Recipes

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

Steps:

• Add the oil to a saucepan and let get heated over medium heat.
• Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
• Add in the wine, garlic, and oregano; stir and cook for 1 minute.
• Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
• Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
• Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
• Uncover and lower heat to medium.
• While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
• Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
• Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
• Spoon polenta into individiual serving bowls; top with beans.
• Serve warm.

Steps:

• Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
• Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
• Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
• Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
• Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
• Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.