Polenta with white beans and kale

Tonight I was running a little behind on getting dinner together and wanted to watch the playoff game (BOO LAKERS!!). This recipe is quick and pretty simple to get together but offers some interesting flavors, specifically the lime zest.

Polenta

5 cups of water

1 cup cornmeal

2 tsp chili powder

1/4 tsp cayenne (or to taste)

1 tsp cumin

1/2 tsp ground pepper (or to taste)

zest of one lime

1 tsp salt

1/8 tsp garlic powder

Place H2O and salt in a medium saucepan and bring to a boil. Mix all dry ingredients together in a medium bowl. When H2O begins to boil slowly pour in the dry ingredients whisking as you pour. When all ingredients are mixed in turn heat down to low and simmer for 12-15 minutes, whisking often. Pour polenta in to a greased loaf pan and place in the fridge until solid.

White Bean and Kale sauce

1 medium onion

6-7 stalks of kale, chopped

1 8oz. can of tomato sauce

4 cloves of garlic, chopped

1 chopped tomato

1 can white beans, drained

1/2 tsp ground cumin

salt and pepper to taste

Saute the onion in a small amount of oil in a saucepan until almost translucent. Add the garlic and kale and saute for 1 more min or until garlic is fragrant. Add tomato sauce, tomato , beans and seasoning. Cover and cook on low until tomatoes are soft.

Puttin’ it all together: Slice the polenta and lightly fry the slices in a frying pan. Cover each piece with the sauce.