How To Make Polenta di Riso with Kale, Garlic, & Fines Herbes - Best Recipe | Charleston Magazine

Ingredients

• 4 cups water
• 1 cup Anson Mills Polenta di Riso
• 1 fresh bay leaf, broken in half
• 2 Tbs. fresh lemon juice
• 1 Tbs. kosher salt
• 1 tsp. white pepper
• 2 Tbs. unsalted butter
• 12 kale leaves, about six inches long, stems removed
• 11/2 Tbs. fresh lemon juice
• Kosher salt and white pepper
• 6 cloves garlic, peeled
• 4 sprigs thyme
• 1 cup plus 1 tsp. extra-virgin olive oil, divided
• 1/2 cup Champagne vinegar
• 1 tsp. espelette pepper
• 1 cup 1/2-inch pieces of chive
• 1/2 cup fresh chervil leaves
• 1/2 cup fresh tarragon leaves
• 1/2 cup flat-leaf parsley leaves
• Kosher salt and black pepper