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Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Electric pressure cooker for stocks, beans, braising, sterilization
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Programmable slow cooker — weekday stews, pulled pork, chili
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Electric pressure cooker for stocks, beans, braising, sterilization
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Programmable slow cooker — weekday stews, pulled pork, chili
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Heat the olive oil in a large enameled cast-iron casserole. Add the onion, garlic, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper and cook over moderately high heat, stirring often, until the onion softens, about 5 minutes. Stir in the kale, cover and cook until wilted, about 8 minutes. Add the chicken stock to the casserole and bring to a boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly. Lower the heat to moderate and cook, stirring occasionally, until the polenta thickens, 20 to 25 minutes. Stir in the chicken and simmer until cooked through, 3 to 5 minutes. Season with salt and pepper and serve.