Creamy Polenta With Kale and Mushrooms
5 cups water
1 cup polenta or cornmeal
¼ cup freshly grated Parmesan
3 tbsp. heavy cream
2 tbsp. butter
Salt and freshly ground pepper
2 tbsp. extra-virgin olive oil, plus more for serving
2 lbs. mixed mushrooms (whatever kind you like best), cut in half
2 shallots, finely chopped
1 bunch kale (8 large leaves), shredded
Sherry vinegar, for serving
Bring the water to boil in a large saucepan. Gradually add the polenta, whisking all the while. Reduce the heat to medium and cook until thickened, stirring frequently, about 30 minutes.
Remove from the heat. Stir in the cheese, cream and butter. Season with salt and pepper, cover and keep warm.
Heat the oil in a large skillet over medium-high heat, add the mushrooms and shallots, and cook, stirring, until the shallots are golden, 8 to 10 minutes. Add the kale and cook until it starts to soften, about 2 minutes. Season with salt and pepper.
Divide the polenta among four bowls and top with the kale mixture. Drizzle with a little sherry vinegar and olive oil and serve.
Source: Eat & Make: Charming Recipes + Kitchen Crafts You Will Love by Paul Lowe (Houghton Mifflin Harcourt, 2014)
— Janet K. Keeler
Tampa Bay Times