Wednesday, February 8, 2012

Tuscan Polenta with Rosemary, Kale and Cannellini Beans

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I've been told I have the strangest taste in food but just looking at this dish makes me hungry. This is delicious, simple, healing food at its best. The perfect dish for a chilly evening.

Kale.  Rich, vibrant, green, sturdy. Literally packed with vitamins and minerals.  A  hearty winter vegetable. I eat kale several times a week from September through March. I love to steam it lightly, or stir fry it with fresh garlic and onions. YUMMY.

Cannellini Beans. Pretty little cream-colored gems that are loaded with protein. Italians use these beans in so many dishes. Make sure you keep plenty of these beans in your pantry; dried or canned is fine. They are delicious. Toss them in everything: soups, casseroles, salads. Put them in a blender with fresh garlic, a bit of lemon juice and a dash or two of olive oil to make a quick delicious sandwich spread or a dip for fresh vegetables.

Polenta is coarse, Italian cornmeal. So rustic. Satisfying peasant food.

Rosemary.  A gorgeous green herb that I recently discovered grows wild all over Los Angeles. Rosemary is fragrant and earthy. Buy it fresh; never dried. Add it to soups, especially lentil soup. Mix it into your mashed potatoes and even potato salad. Sweet potatoes are divine when roasted with a few sprigs of rosemary.

This particular recipe calls for milk but you can make it VEGAN by using plain soy or almond milk instead.

Here's the recipe:
Tuscan Polenta with Rosemary, Kale and Cannellini Beans

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