Tuscan polenta with borlotti beans and cavolo nero

Ingredients

For 1 serving

• Corn flour55 g
• Cooked borlotti beans130 g
• Tuscan kale150 g
• Garlic1 clove
• Onion30 g
• Extra virgin olive oil10 g
• Rosemary2 g
• Chili pepperto taste
• Saltto taste

In season: November – March

Method

1. Wash the cavolo nero, strip out the tough central rib and cut the leaves into strips about 1 cm wide. Chop the onion, garlic and rosemary needles; rinse and drain the borlotti beans.
2. Heat the olive oil in a heavy-based pan over medium heat and fry the onion, garlic and rosemary for 3–4 minutes, until the onion is translucent. Add the cavolo nero and cook for 3 minutes, until wilted.
3. Add the borlotti and water weighing about five times the cornmeal, add salt and bring to the boil.
4. Pour in the cornmeal in a stream, whisking so no lumps form; lower the heat and cook for 40 minutes, stirring often with a wooden spoon, until the polenta is thick but still soft. If it gets too stiff, add hot water.
5. Serve the soft polenta with a pinch of chilli and, if you like, a drizzle of raw olive oil.