Kale and Mushrooms with Creamy Polenta

Kale and Mushrooms with Creamy Polenta
Photo by Tina Rupp

Ingredients

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

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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