Kale, Mushroom and Tomato Saute With Polenta

1. 1

   Heat 1 tablespoon of the oil in a large skillet over medium high heat.

2. 2

   Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add tomatoes and garlic and cook another 2 minutes.

4. 4

   Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes.

5. 5

   Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more.

6. 6

   Cover and set aside.

7. 7

   Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat.

8. 8

   Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total.

9. 9

   Transfer polenta to a paper towel-lined plate as done.

10. 10

    Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.