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I know there is nothing groundbreaking about this flavor combination but they are a match made in heaven.

1 1/3 cups packed dark brown sugar.1/3 cup canola oil.

Make the lemon curd.In a small bowl, whisk the gelatin with 2 tablespoons of water.In medium saucepan, whisk the lemon zest, lemon juice, sugar and egg yolks.

Cook over moderate heat, whisking, until bubbles form around the edge of the mixture, about 3 minutes.Reduce the heat to a bare simmer and cook, whisking, until the mixture has thickened enough to coat the back of a wooden spoon, about 15 minutes.

Whisk in the gelatin mixture.

Remove the saucepan from the heat and whisk in the butter, one tablespoon at a time, until well incorporated.Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes.

Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes.Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes.

Transfer the polenta to a bowl and serve right away..Originally appeared: March 2013.Whether it's a hearty.