Kale with Mushrooms over Polenta Recipe

Name: Kale with Mushrooms over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Milk; 2 cups Vegetable Stock; 1 cup Corn Meal; 1 Tablespoon Butter; ⅓ cups Parmesan Cheese; 2 Tablespoons Olive Oil; 1/2 cups Onion, Sliced Into Wedges; 4 ounces, weight Sliced Crimini Mushrooms; 1 bunch Kale; 3 cloves Minced Garlic; 2 cups Vegetable Stock; 2 Tablespoons Chopped Fresh Thyme; 1/2 teaspoons Dried Basil; Salt To Taste; Pepper To Taste

Servings: persons

1 cup Milk
2 cups Vegetable Stock
1 cup Corn Meal
1 Tablespoon Butter
⅓ cups Parmesan Cheese
2 Tablespoons Olive Oil
1/2 cups Onion, Sliced Into Wedges
4 ounces, weight Sliced Crimini Mushrooms
1 bunch Kale
3 cloves Minced Garlic
2 cups Vegetable Stock
2 Tablespoons Chopped Fresh Thyme
1/2 teaspoons Dried Basil
Salt To Taste
Pepper To Taste

1
For the polenta:
2
Bring milk and 2 cups of vegetable stock to a boil.
3
Watch carefully and turn down the heat to low immediately once it starts boiling to avoid a big mess on your stove.
4
Gradually and thoroughly whisk in the corn meal.
5
Cook over medium heat for 10 minutes, stirring often.
6
Stir in the butter and Parmesan cheese.
7
For the kale and mushroom broth:
8
Saute the onions and mushrooms in the olive oil in a pan until the mushrooms are tender and the onions are just starting to brown.
9
Stir in the kale.
10
Add the garlic and 2 cups of vegetable broth.
11
Simmer, covered, until kale is of desired tenderness.
12
I simmer my broth for 5 minutes, but I like my kale with a little crunch.
13
Sprinkle in the thyme and basil and season with salt and pepper.
14
Serve over the polenta and enjoy!

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 cup Milk, 2 cups Vegetable Stock, 1 cup Corn Meal, 1 Tablespoon Butter, and more.

Yes, Kale with Mushrooms over 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.

Kale with Mushrooms over Polenta

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