- 2 tablespoons olive oil
- 1 onion, chopped
- 1 rib celery with leafy tops, chopped
- 1 small red chile, such as finger or Fresno chile, seeded and chopped, or crushed red pepper to taste
- 2 large cloves garlic, chopped or sliced
- 1 cup passata or coarsely grated fresh tomatoes
- 4 cups vegetable stock
- 1 large bunch Tuscan kale or red Swiss chard, stemmed and chopped (6 to 8 cups packed)
- 1 cup quick-cooking polenta
- A little freshly grated or ground nutmeg (1/8 tsp. or to taste)
- 1/2 cup mascarpone
- A handful of grated Parmigiano-Reggiano
In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the onion, celery, chile and garlic; season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the passata and 1 cup stock and bring to a bubble. Add the kale and stir until wilted. Simmer, stirring occasionally, until the liquid thickens slightly, about 3 minutes.
In a medium saucepan, bring the remaining 3 cups stock to a simmer over medium-high. Whisk in the polenta, then keep whisking until the polenta thickens, 2 to 3 minutes. Season with the nutmeg, then stir in the mascarpone and Parm; season.
Line bowls with the polenta; make a well in the center of each. Fill with the greens.