Polenta-Encrusted Tuscan Tacos with Braised Greens and Cannellini

Introduction

In Tuscany, we believe in honoring simplicity, seasonal vitality, and textural contrast. Taking inspiration from the beloved crispy encrusted taco trend, I press artisan tortillas into golden polenta, wild oregano, and fragrant rosemary, searing them in a sizzling skillet until shatteringly crisp. Inside, creamy cannellini beans and braised cavolo nero meet a silky sun-dried tomato and walnut crema for a soul-nourishing bite.

Ingredients

• 8 small organic corn tortillas
• 1/2 cup fine yellow polenta or cornmeal
• 2 tablespoons nutritional yeast
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon dried wild oregano
• 1/2 teaspoon fine sea salt, plus more to taste
• 3 tablespoons extra virgin olive oil, divided
• 2 cups cooked cannellini beans, lightly crushed
• 2 cloves garlic, thinly sliced
• 1 bunch cavolo nero (Tuscan kale), stemmed and thinly ribboned
• 1 pinch crushed red pepper flakes
• 1/3 cup raw walnuts, soaked in hot water for 15 minutes
• 4 oil-packed sun-dried tomatoes, drained
• 2 tablespoons fresh lemon juice
• 3 to 4 tablespoons water

Instructions

1. Blend the soaked walnuts, sun-dried tomatoes, lemon juice, a pinch of salt, and 3 to 4 tablespoons of water in a small blender until completely smooth to create the crema, then set aside.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the sliced garlic and red pepper flakes, and cook for 1 minute until fragrant.
3. Add the ribboned cavolo nero with a splash of water, cooking for 3 to 4 minutes until tender, then fold in the lightly crushed cannellini beans, season with salt, and keep warm.
4. On a shallow plate, mix together the fine polenta, nutritional yeast, minced rosemary, dried oregano, and 1/2 teaspoon sea salt.
5. Brush the exterior of each tortilla lightly with olive oil and press firmly into the polenta mixture so it forms an even crust on one side.
6. Heat a cast-iron skillet over medium-high heat with a light coating of olive oil, then place tortillas crust-side down for 2 to 3 minutes until golden and crackling crisp.
7. Flip briefly for 30 seconds to warm the inside, then lift and gently fold into taco shapes while warm.
8. Spoon the warm cannellini and braised greens into each crunchy shell, drizzle generously with the sun-dried tomato crema, and finish with a drop of fresh olive oil.

Serve these tacos piping hot straight from the skillet, crowned with a generous swirl of your finest peppery extra virgin olive oil. It is rustic cucina povera reimagined for today—crackling and savory on the outside, deeply comforting within, and entirely plant-based.

Isabella