Spicy Polenta with White Beans and Kale

americastestkitchen.com

JennG

6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 onion, chopped

12 ounces lacinato kale, stemmed and chopped

1 (15-ounce) can white beans, rinsed

1 (14.5-ounce) can fire-roasted diced tomatoes

1 teaspoon table salt, divided

3 garlic cloves, minced

½ teaspoon red pepper flakes, plus extra for serving

4 cups chicken or vegetable broth

1 cup instant polenta

8 ounces fresh mozzarella cheese, torn into 1-inch pieces

Directions at americastestkitchen.com

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