Goat yogurt polenta with cannellini beans and kale

January 28, 2014
0 Ratings
  • Serves 1 (easily doubled or tripled)
Author Notes

This is a perfect winter evening's dish, comforting but clean. The tang of the goat yogurt pairs wonderfully with the creamy beans and sweet tomatoes, which provide the vitamin C needed to absorb the iron from the kale.

It comes together quite quickly, so it's perfect for a weeknight meal for one . Double or triple it for a simple but impressive weekend dinner. It's a great way to get your kale on, count on one bunch per person... —Téo L. Blackburn

What You'll Need
  • 1/3 cup polenta
  • 1 1/3 cups broth (I used vegetable), warm
  • 1 cup full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!)
  • 1 handful grated manchego or pecorino romano cheese (optional)
  • 2 tablespoons olive oil
  • 2 onions, haved and sliced
  • 4-5 gloves garlic, minced
  • 1.5 cups cooked cannellini beans, or 1 can drained
  • 2-3 diced tomatoes (skins are fine), or 1 can
  • 1 teaspoon dried oregano
  • 1 bunch kale, stemmed and torn into bite-sized pieces
  • 1 tablespoon butter
  1. Make polenta. Bring broth to a simmer and add polenta in fine stream, whisking continuously until thick. Cover and cook polenta on low heat, whisking frequently, until cooked through (about 25-30 minutes). Whisk in goat yogurt and cheese. Season to taste and keep warm.
  2. In large skillet, sauté onions on low heat until translucent. And minced garlic and sauté until fragrant. Add cannellini beans and butter to the skillet and cook for 5 mins, until the beans begin to crackle. Add tomatoes and oregano and simmer over medium-low heat until most of the liquid has evaporated.
  3. When ready to serve, add the kale to the skillet and toss. Cook until the kale is just warmed through and plate, topping polenta with kale mixture. Eat joyfully!

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