Baked Polenta with Roasted Peppers, Kale with Golden Raisins
Ideal accompaniments
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Cooking tools:
- Stockpot
- Saucepan
- Metal mixing bowl
- Whisk
- Aluminum foil
- Stove
- Oven
- Cutting board
- Chef's knife
- Baking pan
- Skillet
- Roasting pan
- Measuring cup
- Measuring spoon
- Spoon
- Cake pan
Ingredients
- 31⁄2 cups organic, stone-ground cornmeal
- 101⁄2 cups water
- 3 teaspoons salt
- 1 each red, green and yellow pepper, washed, seeded and quartered
- olive oil
- 1 clove garlic
- 1 large tomato, chopped
- 1 sprig basil
- 1 pound Tuscan kale
- 3 tablespoons olive oil
- 3 garlic cloves, crushed but whole
- 1 dried hot red chili pepper (optional)
- 4 tablespoons golden raisins
- 2 cups vegetable stock
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