This is a beautifully hearty vegetarian dish, but if you’re feeling more carnivorous, you could add some good pork sausage to the mix – squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.
Ingredients
Method
Main
1.Heat oil in a large saucepan over medium-high heat, add onion, garlic and dried chilli and sauté until onion is tender (4-5 minutes). Add kale, passata and stock, bring to a simmer and cook until kale is tender (3-4 minutes). Remove from heat and season to taste.
2.Meanwhile, bring 800ml water to the boil in a large saucepan over medium-high heat, gradually add polenta, whisking to combine, and simmer, stirring occasionally, until thick (2-3 minutes). Stir in mascarpone and parmesan and season to taste. Serve topped with kale and parmesan.
