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Kale Puttanesca & Creamy Vegan Polenta
Recipe adapted & inspired by Isa Chandra Moscowitz' very sexy quinoa puttanesca recipe on PPK.
Servings: 4
Ingredients
Puttanesca
- 2 tbsp grapeseed oil or olive oil
- 3 cloves of garlic minced
- ½ cup dry white wine
- 24- oz can of diced tomatoes I like the Whole Foods brand Fire Roasted Diced tomatoes
- ⅓ cup pitted kalamata olives halved
- ¼ cup capers
- 1 cup cooked chickpeas or cannellini beans
- 1 tsp dry sage
- 1 tsp fennel seeds
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp chili flakes
- 5 cups kale chopped & loosely packed
- 3 tbsp tarragon chopped
- 6 basil leaves chopped
Polenta
- 3 cups water
- scant teaspoon sea salt
- ¾ cup polenta
- ¼ cup nutritional yeast
- 1 tbsp olive oil
Instructions
Puttanesca
- In a dutch oven or heavy-bottomed pot, preheat your oil.
- Add the garlic, and saute until slightly golden.
- Add the wine, and simmer for a minute.
- Add the tomatoes, olives, capers, beans, sage, fennel, oregano, thyme, chili flakes, and kale.
- Bring to a simmer, then reduce the heat and let it cook.
- While the puttanesca cooks, you can work on the polenta. (Ingredients and instructions below.) Once the polenta is finished, add the fresh tarragon and basil to the puttanesca, season to taste, and serve hot.
Polenta
- Bring 3 cups of water and sea salt to a boil.
- Slowly pour in the polenta, reduce heat to medium-low, and stir with a wooden spoon or whisk (my choice). If it pops, reduce the heat even more.
- Keep stirring the polenta until it begins to thicken up, about 20 minutes total. It's okay if you walk away for 30 seconds, but you'll want to keep an eye on it to prevent clumping, sticking, or burning.
- When the polenta is the consistency of porridge, add the nutritional yeast and olive oil.
- Stir for another minute, then remove from heat and season to taste.
- Serve the puttanesca over the creamy polenta. Garnish with fresh black pepper, and basil.