Polenta with Kale and Mushrooms

Materials

(note often halve this)

• 1-1/4 lbs. kale, stemmed, cut into 1" pieces
• 4 c. whole milk (can substitute some of this for chicken broth)
• 3-1/2 c. water
• 2 c. polenta
• 1/2 tsp. salt
• 3/4 tsp. black pepper
• 4 oz. pancetta or bacon, coarsely chopped
• 4 oz. mushrooms (such as crimini, ester, and stemmed shitake), sliced
• 4 Tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 c. low-sodium chicken broth
• 2 Tbsp. chopped fresh thyme
• 1 Tbsp. grated lemon peel
• 4 Tbsp. unsalted butter
• 2/3 c. freshl grated parmesan cheese

Methods

1. Cook cake in a large pot of boiling salted water until tender, about 6 minutes. Drain.
2. Bring milk, water, polenta, salt, pepper to a boil in a 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. Meanwhile, cook pancetta in a large heavy skillet over medium-high heat until golden brown, about 3 minutes.
4. Add mushrooms and 2 Tbsp. oil to drippings in skillet. Saute until mushroom are tender, about 6 minutes.
5. Stir in Kala and Pancetta.
6. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes.
7. Stir in thyme, lemon pee, and 3 Tbsp oil. Season to taste with salt and paper.
8. Whisk butter and Parmesan cheese into polenta and divide among plates. Top with kale mixture.

Source

Epicurious. com

Pacific Coast Farmer's Market Association

Notes

Recipe (and ingredients!) from local farm near Half Moon Bay