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ABEILLE | Cellular Blankets | The Perfect Layer

Tuscan Polenta With Rosemary, Kale And Cannellini Beans


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! 20140118-085808.jpg 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 20140118-085715.jpg 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. 20140118-085733.jpg Stir in the olive oil, garlic, rosemary and red pepper flakes. Add the cannelloni beans and cook for 5 minutes more. 20140118-085749.jpg 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!


Daisy x