Tuscan Polenta With Rosemary, Kale And Cannellini Beans Mum was telling me about a delicious healthy recipe she had found and before she had the chance to even email it to me, I had googled it and made it for dinner! Ingredients... 1 small bunch (1/4-1/3 pound) Kale 2 tablespoons olive oil 1 large garlic clove, minced 1 tablespoon minced fresh rosemary 1/4 teaspoon red pepper flakes 1 15-oz can cannelloni beans Salt 2 cups vegetable or chicken broth 2 cups milk 1 cup polenta Method... Make sure that you have bought a bag of chopped and washed kale. If not you need to do this into bite sized pieces. In a large pan over a medium heat, wilt the kale. If kale is freshly rinsed there should be still water on the leaves, if not just add a couple of tablespoons of water to the heated pan. Stir frequently until kale is tender. Stir in the olive oil, garlic, rosemary and red pepper flakes. Add the cannelloni beans and cook for 5 minutes more. Season with salt to taste, remove from the heat and keep warm. In a large saucepan being the broth and milk to a boil over medium high heat. Whisk in the polenta and continue to whisk as the polenta thickens, about 7 minutes. When the polenta has absorbed all the liquid to take on a more solid consistency and the whisk leaves trails as you stir, it's ready. Dollop a generous amount of polenta in a bowl and top with the kale and beans to serve. Michelle is on a 'No Dairy' diet so I suggested that she use more stock than milk. Florence and Jon loved it!