This warm and hearty recipe was adapted from a post on Margaret Roach’s fabulous blog, A Way to Garden. See comfort food: farinata, a polenta delight for the original. This porridge makes a satisfying lunch on a cold day.

Makes four servings.

• 8 oz kale or cabbage, or a mix of the two
• 1/4 cup olive oil (plus extra for garnish)
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes, or to taste
• 6 cups of vegan vegetable broth (use low sodium broth or reduce the salt below to 1/4 tsp)
• 1/2 tsp salt, or to taste
• 3/4 cup organic polenta (aka cornmeal); use gluten free if needed
• Vegan parmesan cheese for serving

Method:

Wash and chop the greens. Remove tough ribs from the kale and chop the leaves into small pieces. For the cabbage, you can use a mandoline to thinly shred the leaves, and then chop the shreds into shorter strands. 

Heat olive oil in a large nonstick soup pot or Dutch oven. When hot, add the garlic and saute until fragrant, about a minute.

Add 1/2 tsp red pepper flakes and stir another minute.

Add the chopped kale and/or cabbage and saute until tender, approximately 10 minues.

Add the 6 cups of broth and bring to a rolling boil.

Gradually whisk in the cornmeal and season with salt. 

Stir for another minute while the porridge bubbles vigorously and then lower the heat to a simmer. 

Cook about 10-15 minutes, stirring occassionally and adjusting heat as needed.

Serve hot in bowls garnished with a swirl of olive oil, freshly ground pepper, and vegan parmesan cheese.