Kale and Mushrooms with Creamy Polenta
A comforting dish of creamy parmesan polenta topped with sautéed kale, mixed mushrooms, and crispy pancetta. The combination of earthy mushrooms, hearty kale, and smooth polenta is enhanced with fresh thyme and bright lemon zest.
Ingredients
- •1¼ pounds kale
- •4 cups whole milk
- •3½ cups water
- •2 cups polenta
- •½ teaspoon salt
- •¾ teaspoon ground black pepper
- •4 ounces pancetta
- •4 ounces mushrooms
- •4 tablespoons extra-virgin olive oil
- •1 clove garlic
- •½ cup low-salt chicken broth
- •2 tablespoons fresh thyme
- •1 tablespoon lemon peel
- •4 tablespoons unsalted butter
- •⅔ cup Parmesan cheese
Cooking Instructions
- 1.
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
6 min
- 2.
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 heat.
20 min
- 3.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
15 min
- 4.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
5 min
