Dinner Tonight: Kale And Mushrooms With Creamy Polenta Recipe

1. 1

   Add the milk, water, polenta, salt and pepper to a large pot over medium heat. Bring to a simmer, whisking constantly, then reduce the heat to medium-low and cook for 20 minutes, stirring occasionally, until the mixture is thick.

2. 2

   Meanwhile, bring a medium-sized pot of water to a boil. Add the kale and cook for about 6 minutes. Drain the kale in a colander.

3. 3

   Dump the bacon into a large skillet set over medium-high heat. Cook, stirring constantly, until they are crisp, about 3 minutes. Remove the bacon. Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they become tender, about 6 minutes.

4. 4

   Add the kale, cooked bacon, garlic, and chicken broth. Bring to a boil and let reduce for about 5 minutes. Then turn off the heat and add the thyme and lemon zest. Season with salt and pepper to taste.

5. 5

   Add the butter and Parmesan to the pot with the polenta. Stir until combined. Then spoon some of the polenta onto a plate and then top with the mushroom and kale.

* Per serving · 4 servings · Values may vary.

No additional tips available.