Kale Farinata (Creamy Cornmeal and Kale)

Method

1. Finely chop the red onion.
2. Finely chop the celery and carrot.
3. In a pot, add olive oil, chili pepper, and garlic. Add the chopped vegetables and sauté until golden.
4. Meanwhile, clean the kale: remove the tough central rib (save for broth) and finely slice the leaves.
5. Add the kale to the pot, season with salt and pepper, and sauté for 2 minutes.
6. Add small strips of guanciale and sauté together.
7. Add water or vegetable broth and cook for about 10 minutes.
8. Add some of the pre-cooked cannellini beans; blend part of them to create a cream and add back.
9. Gradually add the cornmeal (polenta), stirring with a whisk, and cook until thickened (if instant, a few minutes; if bramata, about 40 minutes).
10. Serve with a drizzle of raw olive oil and black pepper.