Kale and Mushrooms with Creamy Polenta

By á-3672

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

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