Kale and Mushrooms With Creamy Polenta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Bon Appetit, February 2006 Ingredients:
16 ounces kale, stemmed, cut into 1-inch pieces |
4 cups whole milk |
3 1/2 cups water |
2 cups polenta |
1/2 teaspoon salt |
3/4 teaspoon ground black pepper |
4 ounces pancetta or 4 ounces bacon, coarsely chopped |
4 ounces mushrooms, sliced (cremini, oyster, and or or stemmed shiitake) |
4 tablespoons extra virgin olive oil, divided |
1 garlic clove, minced |
1/2 cup low sodium chicken broth |
2 tablespoons fresh thyme, chopped |
1 tablespoon grated lemon peel |
4 tablespoons butter |
2/3 cup freshly grated parmesan cheese |
Directions:
1. Cook kale in a large pot of boiling salted water until tender, about 6 minutes. Drain.
2. Bring milk, water, polenta, salt, and pepper to a 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.
3. Cook pancetta or bacon in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta/bacon to paper towels to drain.
4. Add mushrooms and 2 tablespoons oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes.
5. Stir in kale and pancetta. Add garlic and broth, simmer until broth is slightly reduced, about 6 minutes.
6. Stir in thyme, lemon peel and 2 tablespoons oil. Season to taste with salt and pepper.
7. Whisk butter and parmesan cheese into polenta and divide among plates. Top with kale and mushroom mixture.
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