Kale and Mushrooms with Creamy Polenta

Kale and Mushrooms with Creamy Polenta
Photo by Tina Rupp

Ingredients

  • 2 cups polenta
  • 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake)
  • 2 tablespoons fresh thyme
  • 3 ½ cups water
  • ½ cup low-salt chicken broth
  • 4 cups whole milk
  • ½ teaspoon salt
  • + 8 more ingredients
    • ¾ teaspoon ground black pepper
    • 4 tablespoons extra-virgin olive oil
    • 1 ¼ pounds kale
    • 1 garlic clove
    • 4 ounces pancetta (Italian bacon) or bacon
    • 1 tablespoon grated lemon peel
    • 2/3 cup freshly grated Parmesan cheese
    • 4 tablespoons unsalted butter

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 ...

View full recipe at Epicurious

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