Kale And Mushrooms With Creamy Polenta Recipe

Name: Kale And Mushrooms With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds kale, stemmed, cut into 1-inch pieces; 4 cups whole milk; 3 1/2 cups water; 2 cups polenta; 1/2 teaspoon salt; 3/4 teaspoon ground black pepper; 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped; 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced; 4 tablespoons extra-virgin olive oil, divided; 1 garlic clove, minced; 1/2 cup low-salt chicken broth; 2 tablespoons chopped fresh thyme; 1 tablespoon grated lemon peel; 4 tablespoons unsalted butter; 2/3 cup freshly grated Parmesan cheese

Servings: persons

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

1
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
2
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
3
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
4
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 pounds kale, stemmed, cut into 1-inch pieces, 4 cups whole milk, 3 1/2 cups water, 2 cups polenta, and more.

Yes, Kale And Mushrooms With Creamy Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale And Mushrooms With Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions