Polenta with kale and mushrooms

Adapted from the wonderfully named  CheapHealthyGood blog, who adapted it from Nick at Serious Eats who adapted it from Epicurious.

Yeah, its that good.

What you need:

1/2 pound kale, stemmed and chopped
1 cup nonfat evaporated milk
3 cups light vegetable stock
1 cup polenta
1 teaspoon oil
4 ounces cremini mushrooms, chopped
1 garlic clove, minced
1 tablespoon fresh thyme, chopped
1/2 tablespoon grated lemon zest
1 tablespoons butter
1/3 cup Parmesan cheese, grated
Salt and pepper to taste

– Add the evaporated milk, stock, polenta, salt and pepper to a large pot over medium heat. (Be careful with the salt, the stock and the parmesan will both have salt as well.) Bring to a simmer, whisking constantly, then reduce the heat to medium-low and cook for 25-30 minutes, stirring occasionally, until the mixture is thick and creamy.

– Heat the oil in a large skillet. Add the sliced mushrooms to the pan. Cook, stirring occasionally, for a minute or so. Add the kale, garlic, and saute until the kale turns bright green and wilts. Turn off the heat and add the thyme and lemon zest. Season with salt and pepper to taste.

– Add the butter and parmesan to the pot with the polenta. Stir until combined. Spoon some of the polenta onto a plate and then top with the mushroom and kale. Serve warm.

Even though we made it on a Saturday, this is a great weeknight recipe. Easy and soul satisfying. The writers at CheapHealthyGood even wrote an ode to the recipe. Go read. 🙂

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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8 Responses to Polenta with kale and mushrooms

  1. Waterbaby says:

    Boy, this sounds really yummy! Kale's one of those foods that for a lot of folks isn't pleasing to the palate so this is a good way to sneak in those greens! Since I do *not* like milk, I'm mulling what I'd substitute for the evaporated milk … probably splashes of the half-and-half I use for my coffee diluted with milk, my standard "fix" for milk in recipes. Thanks for posting!

  2. Hi!!!!!*sniffs*mmmmmmmmmmmmm………………….

  3. Apeksha says:

    that sounds really interesting…….have to try it!

  4. Emjay says:

    That's a lot of recommendations – I will have to put it in my "to try" file.

  5. Purplesque says:

    Half-n-half would be a whole lot better than just plain milk! I've seen recipes of polenta made with heavy cream, but am too chicken to try it.The other great use for kale- roasted kale chips. I'm always shocked by how many not-kale-people love kale chips!

  6. Purplesque says:

    If you like kale and if you like polenta, this one is too good to miss. 🙂

  7. Purplesque says:

    I hope you do- this is the kind of easy flexible recipe that can be modified in so many ways and is good for lazy weeknights. Maybe we will make it again for dinner tonight. 🙂

  8. Waterbaby says:

    whoopsie! my comment above should've read splashes of half-and-half diluted with *water* (not milk, which is never even kept in the house, blech!) I copy-pasted this recipe for my laptop files.

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