Tuscan-Style Polenta with White Beans, Kale, and Mozzarella

1. Cook onions

Heat 3 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chopped onion and cook for 5-7 minutes until it softens and becomes translucent.

2. Cook kale, beans, and tomatoes

Stir in the chopped kale, rinsed white beans, diced tomatoes with their juice, and 0.75 teaspoon of salt. Let this mixture cook for 8-10 minutes until the kale becomes tender and the sauce thickens.

3. Prepare garlic-infused oil

In a large saucepan, combine the remaining 3 tablespoons of olive oil with the minced garlic and red pepper flakes. Cook over medium heat for about 4 minutes until the garlic turns a straw color and becomes fragrant.

4. Make polenta

Pour the broth into the saucepan and bring it to a boil. Once boiling, whisk in the polenta and the remaining 0.25 teaspoon of salt. Cook for about 3 minutes, whisking continuously, until the polenta thickens into a creamy consistency.

5. Assemble and serve

Season the polenta with salt and pepper to taste. Divide the creamy polenta among four serving bowls, then top each with the kale and bean mixture. Tear the fresh mozzarella into 1-inch pieces and scatter them over the top. Drizzle a little extra olive oil over each bowl and sprinkle with extra red pepper flakes for a touch of heat. Serve immediately.