This soup is from Parade Magazine, and was in the January 10, 2021 edition of the Coloradoan. This soup is called Polenta Soup with Kale and Parmesan in the magazine and was adapted from the book Milk Street: Cookish, by Christopher Kimball.

When Rob heard there was polenta in the soup, he was afraid it wouldn't work out well. He loves polenta. But he's never had it in soup before. By the end of the meal he said it was excellent and that I could definitely make it again.

• 3 Tbsp olive oil
• 1 large onion, chopped
• 2 medium cloves garlic, finely chopped
• 1 Tbsp fresh rosemary, minced (I used about two tablespoons dried.)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• ¾ cup coarse stoneground yellow cornmeal/polenta
• 1 bunch kale, stemmed, leaves torn into rough 1-inch pieces (I used a bag of frozen kale.)
• 1 (15.5-oz) can cannellini beans, rinsed and drained (I used 3-4 cups premade garbanzo beans.) 
• 4 oz Parmesan cheese, grated (2 cups), plus more for garnish

Pour olive oil into a large pot over medium heat. Add onion, garlic, rosemary, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent.

Add 2 quarts water (8 cups), then whisk in cornmeal; bring to a simmer. Reduce to low; cook, uncovered, 15 minutes, stirring occasionally and scraping bottom of pot to prevent sticking.

Stir in kale and beans; cook, stirring, 5 minutes or until kale and cornmeal are tender. Stir in Parmesan; season with salt and pepper. Serve drizzled with oil and sprinkled with more cheese.