Creamy Polenta with Kale and Ricotta
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped
- Salt and freshly ground pepper
- 1 cup milk
- 3 cups water
- 6 tablespoons unsalted butter
- 1 cup polenta (not instant)
- 2 cups Creamy Ricotta
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