Grilled polenta with chickpeas and cavolo nero

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Cooked chickpeas150 g
• Tuscan kale150 g
• Chopped tomatoes100 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Chili pepperto taste
• Saltto taste

In season: October – March

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal. Pour in the polenta in a thin stream while whisking, turn the heat to low and cook for 15 minutes, stirring often, until thick. Spread it on a wet chopping board about 1.5 cm thick and let it firm up.
2. Meanwhile wash the cavolo nero, strip out the central rib and cut the leaves into thin strips; rinse and drain the cooked chickpeas.
3. Heat half the oil in a saucepan over medium heat with the crushed garlic, rosemary and chilli for a minute, until fragrant; add the cavolo nero, chickpeas, chopped tomatoes and a pinch of salt and simmer, covered, over medium-low heat for 15 minutes, until the cavolo nero is tender and the stew has thickened.
4. Heat a griddle pan over high heat. Slice the polenta, brush the slices with the remaining oil and grill for 3 minutes per side, until crisp and well marked.
5. Serve the polenta slices with the chickpea and cavolo nero stew on top, removing the garlic.