Polenta with Tuscan Kale (Farinata con Cavolo Nero)
This warming, hearty, soft polenta dish can be repurposed the next day if there are any leftovers. Simply pour the polenta into a baking dish and smooth over. The next day, the polenta will be set and firm so you can cut them into small squares or rectangles, and grill or fry them and eat them like crostini, perhaps topped with some sugo toscano (meat sauce). This is almost a reason in itself to make a larger batch so you are sure to have leftovers.
Ingredients 13
1 onion, small, finely chopped
1⁄2 carrot, finely chopped
1⁄2 stalk celery, finely chopped
1 garlic clove, finely chopped
2 tbsp extra-virgin olive oil
40 g pancetta, roughly chopped
1 bunch cavolo nero, (tuscan black kale), veins and stems removed, leaves roughly chopped
1 tbsp tomato paste
1 l vegetable stock, if using tinned beans
300 g cannellini beans, tinned, drained
180 g polenta
salt, to taste
ground black pepper, freshly ground, to taste
extra-virgin olive oil, to serve
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Method 5
Gently cook the , , and in the over a low heat until soft and translucent, about 10 minutes. .
Add the , cook for a further 2–3 minutes, then add the , and (if using tinned beans). Traditionally, you would use the liquid leftover from stewing the dried beans, which is thick and very flavourful, so use this if you have it but vegetable stock or water can take its place
Simmer, covered, over low heat for 15–20 minutes, or until the is tender. Then add the drained and the , and stir until combined.
Simmer, uncovered, for about 40 minutes, stirring occasionally, until the is cooked (it should feel creamy in the mouth, not grainy). Add water if it gets thicker than a porridge consistency.
Season with salt and pepper and serve in bowls with a drizzle of olive oil.
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Notes
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