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.


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


  1. Bring 4 cups of water to a rolling boil
  2. Whisk in the polenta and a tsp of salt
  3. 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
  4. In a large pan, heat a glug of neutral oil over medium heat
  5. Add the cumin and chili flake and let fry for 10 seconds or until fragrant
  6. Add the onion and garlic with a big pinch of salt and sweat until soft but not browned
  7. Add the greens and beer and sautee until tender
  8. Add the sour cream and let it melt into a creamy sauce
  9. Fold the black beans into to the kale mixture
  10. Divvy the polenta into serving bowls and top with the creamy greens and beans mixture to serve