Kale and Mushrooms with Creamy Polenta
By á-3672
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Ingredients
- 1 1/4 lbs kale, cut into 1 inch pieces
- 4 cups milk
- 3.5 cups water
- 2 cups polenta
- 1/2 tsp salt
- 3/4 tsp pepper
- 4 oz pancetta or bacon. chopped
- 4 oz mushrooms, sliced
- 4 T olive oil, divided
- 1 clove garlic
- 1/2 cup chicken broth
- 2 T fresh thyme
- 1 T grated lemon peel
- 4 T butter
- 2/3 c parm cheese
Details
Servings 6
Preparation
Step 1
Cook kale in water, about 6 minutes. Drain
Bring milk, water, polenta, salt and pepper to boil, whisking constantly.
Reduce heat to simmer. Thicken, about 20 minutes.
Cook pancetta, about 3 minutes. transfer to paper towels. Add mushrooms to pan and 2 T oil. Saute mushrooms. Stir in Kale and pancetta. Add garlic and broth. Simmer about 6 minutes to reduce. Stir in thyme, lemon peel and 2 T oil. Season th taste.
whisk butter and parm into polenta. Divide among plates, Top with kale mixture
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