Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Polenta and Tuscan Black Leaf Kale (Polenta e Cavolo Nero)
Be the first to review this recipe.
(Recipe ID: 534)
Serves 6
Preparation time: 3 1/2 hours; Cook time: 45 minutes
Source: Vito De Carolis
Another creative polenta recipe from Don Vito.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 4 cups Water
- 1 teaspoon Coarse sea salt *
- 1 cup Polenta-stone ground Italian coarse corn meal
- 1 pound Dry Cannelli/white Italian kidney beans, soaked overnight
- 1 Thick slice of bacon, minced
- 1 1/2 pound Tuscan black leaf Kale
- 1 quart Beef broth, hot
- Fine sea salt, and white peppercorn; freshly ground to taste *
Instructions
- Boil Cannellini beans in abundant water for 2 hours or until soft, salting them when they are just about done.
- Drain and set aside.
- Meanwhile, combine 4 cups water, and coarse sea salt in a heavy larger non-stick saucepan and bring to a boil.
- Gradually whisk in cornmeal in a thin stream.
- Cook Polenta over a medium-low heat (it should be barely boiling), whisking constantly, until thick but fairly soft and pulls away from side of pan, about 40 minutes.
- Add hot water if it looks to be thickening too much.
- Wash Tuscan kale and strip ribs from leaves.
- Cut them into thin strips and simmer them in broth to cover until cooked, about 40 minutes.
- When Tuscan kale is done, add drained Cannellini beans to it; seasoning with sea salt and white peppercorn.
- Turn the polenta out onto a shallow plate or a wood board and serve it with Tuscan kale and bean mixture.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.
