Serves: 6
Total Calories: 193

2 tablespoons olive oil
1 clove garlic, finely chopped
2 cups shredded cabbage or kale
4 cups cold water
1 cup coarsely ground yellow cornmeal, preferably stone-ground
1 1/2 teaspoons salt
2 cups cooked or canned cannelini beans
salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

1 In a large saucepan, cook the oil and garlic over medium heat until the garlic is golden, about 2 minutes. Add the cabbage, cover, and cook 10 minutes or until the cabbage is wilted.

2 Add 3 cups of the water and bring it to a simmer.

3 In a small bowl, stir together the cornmeal, salt, and remaining 1 cup of water.

4 Pour the cornmeal mixture into the saucepan. Cook, stirring frequently, until the mixture comes to a simmer. Reduce the heat to low, cover, and cook, stirring occasionally, 20 minutes.

5 Stir in the beans. Cook 10 minutes more or until thick and creamy. Add a little water if the mixture becomes too thick.

6 Remove from the heat. Stir in the cheese and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 193
Calories from Fat: 48

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