Goat Yogurt Polenta With Cannellini Beans And Kale

• 1/3 cup polenta
• 1 1/3 cups broth (I used vegetable), warm
• 1 cup full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!)
• 1 handful grated manchego or pecorino romano cheese (optional)
• 2 tablespoons olive oil
• 2 onions, haved and sliced
• 4-5 gloves garlic, minced
• 1.5 cups cooked cannellini beans, or 1 can drained
• 2-3 diced tomatoes (skins are fine), or 1 can
• 1 teaspoon dried oregano
• 1 bunch kale, stemmed and torn into bite-sized pieces
• 1 tablespoon butter

1. Make polenta. Bring broth to a simmer and add polenta in fine stream, whisking continuously until thick. Cover and cook polenta on low heat, whisking frequently, until cooked through (about 25-30 minutes). Whisk in goat yogurt and cheese. Season to taste and keep warm.
2. In large skillet, saute onions on low heat until translucent. And minced garlic and saute until fragrant. Add cannellini beans and butter to the skillet and cook for 5 mins, until the beans begin to crackle. Add tomatoes and oregano and simmer over medium-low heat until most of the liquid has evaporated.
3. When ready to serve, add the kale to the skillet and toss. Cook until the kale is just warmed through and plate, topping polenta with kale mixture. Eat joyfully!

polenta, broth, fullfat goat yogurt, handful, olive oil, onions, garlic, beans, tomatoes, oregano, kale, butter

Taken from food52.com/recipes/26362-goat-yogurt-polenta-with-cannellini-beans-and-kale (may not work)