POLENTA WITH KALE AND PORTOBELLO MUSHROOMS (RACHAEL RAY)
This is a fast and inexpensive vegetarian meal from Rachael Ray's $10 spot. States this is a great freezer meal, all you need to do is assemble then freeze; when you are ready to cook it, just let it thaw in the fridge and bake it as written below.
Provided by januarybride
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.
- Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
- In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
- Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.
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Cassandra Cobb
[email protected]I'm not sure about this polenta recipe. I've never cooked with kale before.
shakib 143
[email protected]This polenta dish looks delicious. I can't wait to try it.
Maheen Hamza
[email protected]I'm going to try this polenta recipe next time I have guests over.
Mike Beck
[email protected]This polenta dish is a great way to use up leftover vegetables.
TK Leeskyz
[email protected]The kale and portobello mushrooms in this dish add a nice earthy flavor.
Rabbi Ahmed
[email protected]I love the creamy texture of the polenta in this dish. It's so smooth and delicious.
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[email protected]This polenta dish is perfect for a cold winter night. It's warm and comforting, and it fills you up.
Thoran Birbal
[email protected]This polenta dish is so easy to make. I love that I can just throw everything in a pot and let it cook.
autumn chapman
[email protected]I love the combination of flavors in this polenta dish. The kale and portobello mushrooms are a perfect match.
Nida Azeem
[email protected]This polenta dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
imran ullah
[email protected]I'm not a huge fan of polenta, but this recipe changed my mind. The kale and portobello mushrooms really add a lot of flavor.
Babar Jan
[email protected]This polenta dish is a great way to get your kids to eat their vegetables. My kids love the kale and portobello mushrooms in this recipe.
Mohsin Pasha
[email protected]I love this polenta recipe. It's so flavorful and versatile. I've served it with roasted vegetables, grilled chicken, and even eggs.
Dharmesh Kumar
[email protected]I've made this polenta recipe several times and it's always a crowd-pleaser. It's easy to make and the results are always delicious.
zackkxxxYT
[email protected]This recipe is a great way to use up leftover kale and portobello mushrooms. It's also a very affordable meal to make.
Ajan Khan
[email protected]I made this polenta for dinner last night and it was a huge success. My family loved it! The flavors were amazing and the polenta was cooked perfectly.
Farhat Ameer
[email protected]This polenta dish was a hit! The kale and portobello mushrooms added a delicious savory flavor, and the polenta was creamy and smooth. I will definitely be making this again.