Friends, I’m sorry I don’t have a picture of this meal all plated up, because it was beautiful. I made this for a dinner we were having with friends tonight, and I felt like it would have been over the top to make them wait for me to take pictures of the food while the smell of it drifted tantalizingly through the room. I tell you what, though, it doesn’t make me sad in the least that I will have to remake this meal just so I can post a pic, because DAMN it was tasty.
1 tube pre-made polenta, sliced into eight 1/2″ rounds (you’ll have some extra. Put it in the fridge)
1/2 tsp basil
1/4 tsp white pepper
1 Tbs olive oil
Grease a cookie sheet with olive oil and put the polenta on the sheet. Drizzle olive oil over the top of the polenta and sprinkle with basil and white pepper. Set your oven to broil and pop the polenta in there for about 10 minutes, or until the tops start to brown. Don’t trust me on the time because every oven is different with its broil; check often.
While you wait for the polenta:
1/4 yellow onion, diced small
5 cloves garlic, minced
1 can chickpeas (garbanzos are the same thing), rinsed thoroughly and drained
1 bunch kale, leaves separated from stems and cut into 1/2″ pieces (compost the stems)
Juice of 1/2 lemon
1 Tbs olive oil
Sea salt to taste
Heat the olive oil over medium-high heat in a deep saute pan and add the onion once the oil is hot. Saute for 4 minutes, then add the chickpeas and saute for another 4 minutes, stirring frequently. Add the garlic and saute for 2 more minutes, then add the kale, stir, turn down the heat to medium-low, and cover for 5 minutes, removing the lid twice to stir. The second time you remove the lid to stir, add a dash of sea salt and the juice of the lemon.
Once you’ve got the lid on the kale and beans, open up:
1 can of diced tomatoes
Pour this into a small pot and add
1 tsp basil
Heat this on medium heat
The whole thing comes together at the same time: take the polenta out of the oven and plate by putting 2 rounds of polenta down, scooping some of the tomato mixture over the polenta, and then placing the beans and greens to the side. Viola! Super easy, beautiful to look upon, and amazingly tasty.
Note that you can have this as a side dish by simply omitting the polenta.