This week, I decided to think outside the box and make some deliciously satisfying Polenta accompanied by sauteed kale, onion, white beans and a touch of balsamic. Usually I stick to brown rice, whole wheat pasta and cous-cous so it was a pleasant change for this creature of habit.
Polenta, which is basically cornmeal paste, originated in Northern Italy and today still surpasses pasta and pizza in popularity in parts of Italy. To make polenta from scratch you would need a copper pot and have to stir for an entire 50 minutes or so. I don’t know about you, but it isn’t ideal for me to stand over a pot for 50 minutes straight. Today, we can buy polenta in a tube and save ourselves an hour. I prefer Food Merchants Organic polenta (shown below).
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. It has great flavor and texture and goes well with just about anything, much like spinach.
Polenta with Kale & White Beans