Spicy Polenta with White Beans and Kale

Ingredients

Serves/makes 4

1 onion, chopped

12 ounces lacinato kale, stemmed and chopped

1 (15-ounce) can white beans, rinsed

1 (14.5-ounce) can fire-roasted diced tomatoes

3 garlic cloves, minced

½ teaspoon red pepper flakes, plus extra for serving

4 cups chicken or vegetable broth

1 cup instant polenta

6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 teaspoon table salt, divided

8 ounces fresh mozzarella cheese, torn into 1-inch pieces

1.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in kale, beans, tomatoes and their juice, and ¾ teaspoon salt. Cover and cook, stirring occasionally, until kale is very tender and sauce is thickened, 8 to 10 minutes.
2.
Meanwhile, cook garlic, pepper flakes, and remaining 3 tablespoons oil in a large saucepan over medium heat, stirring frequently, until garlic begins to turn straw-colored, about 4 minutes. Add broth and bring to a boil over high heat. Whisk in polenta and remaining ¼ teaspoon salt; reduce heat to medium-low; and cook until thickened, about 3 minutes. Season with salt and pepper to taste.
3.
Divide polenta evenly among serving bowls and top with the bean mixture and mozzarella. Drizzle with extra oil and sprinkle with extra pepper flakes. Serve.

For a vegan dish, you can omit the cheese and garnish with toasted pine nuts instead.
I used Daniel Gritzer's polenta recipe instead of using instant