Polenta with Kale and Chickpea Ragù - Stefano Faita

Ingredients

• 60 ml (¼ cup) Stefano extra virgin olive oil
• 80 ml (⅓ cup) pancetta, cubed
• 1 onion, finely chopped
• 3 celery stalks, finely chopped
• 500 ml (2 cups) water
• 120 g (4 cups) kale, stems removed and hand torn
• 1 can (397 g or 14 oz) chickpeas, rinsed and drained
• 250 ml (1 cup) instant polenta
• 30 ml (2 tbsp) unsalted butter
• 60 ml (¼ cup) Parmesan, grated
• Salt and freshly ground black pepper, to taste