4 Cups kale, washed and thinly sliced
2 Tablespoons olive or sesame oil
2 Cups cornmeal
9 Cups spring or filtered water
In a large pot bring water to a boil. Add a pinch of sea salt(or to taste) and the oil. Stir in the kale, turn heat to medium and simmer for 2-3 minutes until kale is bright green. Whisk cornmeal in a slow, steady stream.Make sure to whisk continuously until the cornmeal comes back to a boil. Turn the heat down to low and continue to stir polenta until the cornmeal loses its raw flavour, 35 to 40 minutes.
– Great rainy day kind of meal. Nice and filling. I served this with sauteed mushrooms.