Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp extra-virgin olive oil, plus more to serve
  • 1 large yellow onion, chopped
  • 2 medium cloves garlic, finely chopped
  • 1 Tbsp fresh rosemary, minced
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • ¾ cup coarse stoneground yellow cornmeal
  • 1 bunch lacinato (Tuscan) kale, stemmed, leaves torn into rough 1-inch pieces
  • 1 (15.5-oz) can cannellini beans, rinsed and drained
  • 4 oz Parmesan cheese, stemmed, leaves torn into rough 1-inch pieces finely grated (2 cups), plus more for garnish

Instruction

  • In a large pot over medium, heat oil until shimmering. Add onion, garlic, rosemary, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Reduce to low; cook, uncovered, 15 minutes, stirring occasionally and scraping bottom of pot to prevent sticking. Stir in kale and beans; cook, stirring, 5 minutes or until kale and cornmeal are tender. Stir in Parmesan; season with salt and pepper. Serve drizzled with oil and sprinkled with more cheese.