Recipe: Mediterranean Kale and White Bean Stew with Lemon-Herb PolentaDescription: A hearty vegetarian stew with kale, cannellini beans, sun-dried tomatoes, and Kalamata olives in a rich tomato base, served over creamy lemon-herb polenta.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 1 tablespoon olive oil, 1 whole onion, 2 clove garlic, 200 g kale, 0.5 cup sun-dried tomatoes, 1 can cannellini beans, 1 can diced tomatoes, 2 cups vegetable broth, 1 teaspoon oregano, 0.5 teaspoon thyme, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 cups water, 2 cups milk, 1 cup polenta, 1 tablespoon lemon zest, 0.25 cup parsley, 2 tablespoon butter, 0.5 cup kalamata olivesInstructions: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent (about 5 minutes). Add the kale to the pot and cook until wilted, about 3 minutes. Stir in the sun-dried tomatoes, cannellini beans, diced tomatoes, and vegetable broth. Bring to a simmer. Add the oregano, thyme, salt, and black pepper. Let the stew simmer for 25 minutes, stirring occasionally. While the stew is cooking, prepare the polenta. In a separate saucepan, bring the water and milk to a boil. Slowly whisk in the polenta and reduce the heat to low. Cook while stirring frequently, until thickened, about 15 minutes. Stir in the lemon zest, parsley, and butter into the polenta. Season with salt to taste. To serve, spoon the lemon-herb polenta onto plates and top with the kale and white bean stew. Garnish with Kalamata olives.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, Mediterranean, stewThis Mediterranean Kale and White Bean Stew with Lemon-Herb Polenta recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.