Chef Figgy

 Mr. Currier held a raffle for a cooking activity and we won! Unfortunately, the video I shot crashed, so I don't have that to share. The children should be able to tell you all about it. Chef Figgy's dish will be on the school lunch menu soon- YUM!

Creamy Parmesan Polenta

with Kidney Bean Ragu & Kale

INGREDIENTS

For the polenta

3 cups water

2 cups whole milk

1 cup stone ground cornmeal

2 tablespoons unsalted butter

½ cup grated parmesan plus 2 tablespoons for finishing

salt & pepper to taste

For the ragu

3-4 tablespoons extra virgin olive oil

¾  cup each diced carrots, celery & onion

2 cloves of garlic, thinly sliced

2 bunches of kale. Picked, torn, cleaned & chopped

1 cup vegetable stock or water

½ cup sundried tomatoes-sliced

1 cup vegetable stock or water

2 cups of cannellini or kidney beans (canned or precooked)

salt & pepper to taste

1. Make polenta by combining water, milk and cornmeal in a heavy bottom pot. Whisk constantly until simmering. Continue to cook & stir often for 35-45 minutes. Turn down heat and add butter, cheese and salt &pepper to taste. Careful- polenta is very hot!
2. While polenta is simmering, make the ragu by heating a saucepan to medium high with the olive oil. Once hot, add carrots, celery & onions. Stir and sweat vegetables. Add garlic and continue to stir until all vegetables are soft but not browned. Add cleaned and chopped kale. Add water/stock if needed to steam the kale and prevent browning. Add sliced sundried tomatoes. Continue to cook 10-15 minutes until kale is soft. Add beans & season with salt and pepper. Cook an additional 5-10 minutes until all ingredients have become the consistency of a thick stew. 
3. Plate creamy polenta in bowl and scoop the ragu on top. Top with grated parmesan cheese.