Smoked Polenta with Black Beans and Creamy Kale
The slightly smokey flavor of the polenta pairs well with the rich black beans and creamy greens.
Ingredients
1 cup Granor smoked polenta
1 tsp cumin
1/2 tsp chili flakes (optional)
1 onion, sliced thinly
4 cloves garlic, minced
2 bunches kale, any variety, cut into ribbons
1 cup light beer (substitute dry white wine or 1 cup water with 1 tbsp apple cider vinegar)
1/2 cup sour cream
2 cups cooked black beans, drained
Method
- Bring 4 cups of water to a rolling boil
- Whisk in the polenta and a tsp of salt
- Return to a boil and then remove from the heat and cover letting the polenta sit and rehydrate on the back of the stove until tender, about 40 minutes
- In a large pan, heat a glug of neutral oil over medium heat
- Add the cumin and chili flake and let fry for 10 seconds or until fragrant
- Add the onion and garlic with a big pinch of salt and sweat until soft but not browned
- Add the greens and beer and sautee until tender
- Add the sour cream and let it melt into a creamy sauce
- Fold the black beans into to the kale mixture
- Divvy the polenta into serving bowls and top with the creamy greens and beans mixture to serve
