Creamy Polenta with Kale and Ricotta

1. 1

   In a large, deep skillet, heat the olive oil.

2. 2

   Add the garlic and cook over high heat, stirring, just until browned in spots, about 1 minute.

3. 3

   Add the kale by the handful and cook, stirring, until wilted and any liquid has evaporated, about 5 minutes.

4. 4

   Season the kale with salt and pepper, transfer to a cutting board and coarsely chop.

5. 5

   In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil.

6. 6

   Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes.

7. 7

   Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes.

8. 8

   Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes.

9. 9

   Transfer the polenta to a bowl and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.