I still have tons of kale in the garden, and very little of much else. So I have been looking for all kinds of creative ways to use it. Recently I found a recipe at Epicurious, that I knew I would love. Kale cooked with pancetta, and mushrooms, served over polenta, yummy. Now being a southerner, we call them grits, but they are both just ground corn, boiled until thick.
Besides using grits in place of polenta, I made one other change in the recipe. I skipped the milk and used all broth for cooking the corn. You can find the recipe here.
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