Tomato, Kale & Cannellini Bean Skillet with Parmesan Polenta

Directions

1. Make the polenta: In a small saucepan, bring the broth to a boil, then lower the heat and whisk in the polenta gradually until smooth. Simmer, stirring occasionally, until the mixture is creamy and fully cooked, 15–25 minutes.
2. Drain and rinse the beans in a colander; let them drain while you prep the vegetables.
3. In a medium bowl, combine the onion (diced), garlic (minced), and the chopped pepper. Toss to mix.
4. Preheat a nonstick skillet over medium-high heat, then add a light coating of oil to the bottom.
5. Cook the onion, garlic, and peppers in the skillet until they start to soften, about 3–4 minutes.
6. Stir in the beans and the diced tomatoes with their juices, plus the spices. Cook until everything is heated through, about 5 minutes.
7. Meanwhile, rinse the kale, remove the stems, and slice or tear leaves into bite-sized pieces.
8. Add the kale to the skillet in batches, letting each handful wilt before adding the next, until tender, 3–5 minutes.
9. Grate the Parmesan while the kale finishes cooking, then stir half of it into the polenta with a pinch of salt and pepper. If the polenta feels thick, whisk in hot water a tablespoon at a time until desired consistency.
10. To serve, spoon the polenta into bowls, ladle the veggie-bean skillet over the top, and sprinkle with the remaining Parmesan.