Kale and Mushrooms with Creamy Polenta

Kale and Mushrooms with Creamy Polenta
Photo by Tina Rupp

Ingredients

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