Farinata (Tuscan Cornmeal Porridge)
| 3/4 | pound kale | 1 | cup polenta |
| 1 | clove garlic, minced | 1/4 | cup extra virgin olive oil |
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Trim the greens, removing any tough ribs. Boil 2-1/2 quarts of salted water over high heat. Add kale and simmer until tender. Drain; reserve cooking water. Chop the kale coarsely. Boil 6 cups of reserved water over high heat. Add polenta in a thin stream, stirring constantly. Reduce heat to low as mixture thickens and cook for 45 minutes, stir often. The farinata should be pourable, not stiff; if needed thin with reserved water. Season with salt and pepper. Stir in garlic; cook 3 minutes. Stir in kale and 2 tablespoons olive oil. Taste and adjust seasonings. Serve in warm bowls, top with remaining olive oil. Serves 4.
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