Polenta with Kale and Chickpea Ragù

Ingredients

Preparation

1. In a large frying pan, heat the olive oil over medium heat. Add the pancetta, onion, and celery. Cook for 10 to 15 minutes.
2. Add the water and the kale. Cook for 5 minutes or until the kale is wilted.
3. Add the chickpeas. Cover and simmer for 10 to 15 minutes.
4. In a saucepan, cook the instant polenta according to the instructions on the package.
5. Once the polenta is ready, incorporate the butter and Parmesan. Mix until fully combined. Season with salt and black pepper to taste.
6. Top each serving of polenta with the kale and chickpea ragù. Garnish with a drizzle of olive oil and serve. Buon appetito!