KALE AND MUSHROOMS WITH CREAMY POLENTA
Provided by Michael Lomonaco
Categories Milk/Cream Mushroom Side Sauté Parmesan Bacon Cornmeal Kale Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
- 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.
- 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. Sauté 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.
- Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
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Nozuko Morebane
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out.
Godwin Ifeanyi
[email protected]This recipe is a bit too complicated for me. I prefer recipes that are simple and easy to follow.
Christina Tumbleson
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more vegetables into my diet. This recipe looks like a great way to do that.
perez zikiye
[email protected]This recipe is very similar to one that I make. I think I'll try your version next time.
Md Sajo
[email protected]I'm not sure about this recipe. The combination of kale and mushrooms seems a bit odd to me.
Tania Dale
[email protected]This recipe looks delicious! I can't wait to try it.
azael garza10
[email protected]I'm allergic to mushrooms. Do you think I could substitute another vegetable, like zucchini or bell peppers?
Muhammad shahzad Iqbal
[email protected]I would love to try this recipe, but I don't have any polenta. Do you think I could substitute another grain, like quinoa or rice?
game on
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's also very healthy.
Siphamandla Mvango3
[email protected]I'm not a big fan of kale, but I really enjoyed this dish. The creamy polenta helped to balance out the bitterness of the kale.
Lynn Schmidt
[email protected]This recipe is a great way to use up leftover kale and mushrooms. It's also a very affordable dish to make.
Salim Md
[email protected]The creamy polenta was a bit too thick for my liking. I think I would have preferred it if it had been a bit thinner.
Femi Adedugbe
[email protected]This recipe was a bit bland for my taste. I think I would have liked it more if I had added some additional seasonings.
Ahmad Comrade official
[email protected]I love this recipe! It's so simple to make, but it always turns out delicious. The kale and mushrooms are a great combination, and the creamy polenta is the perfect finishing touch.
Promdeeezy
[email protected]This dish was easy to make and packed with flavor. The kale and mushrooms were tender and flavorful, and the creamy polenta was rich and creamy. I would definitely make this again!
josie
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The creamy polenta is especially delicious, and it pairs perfectly with the sautéed kale and mushrooms.
Mdrofek En
[email protected]This recipe was a hit! The kale and mushrooms were cooked perfectly, and the creamy polenta was rich and flavorful. I added a little extra garlic and chili flakes, which really brought out the flavor of the dish.