Heaven on a plate, that's how I would describe this meatless bowl of comfort! While I am not vegan or vegetarian, I do enjoy a meatless dinner once a week. It's great for the budget and a nice break for my stomach. This dish delivers on all levels, the creamy polenta satisfy's my pasta/carb cravings and the tomatoes, mushrooms and kale add a decadent taste and texture to the whole dish. Thyme and garlic add an herby note to the mushrooms that draws all of the flavors together. You don't have to eat allot of this dish to feel full which is always a bonus!
Polenta is actually the name of a dish from northern Italy, not necessarily the ingredient itself! It refers to a porridge made from coarsely ground cornmeal. In the past this dish was made with farro, chestnuts, millet, spelt or chickpeas but is now made with corn as it was cultivated in Europe in the 16th century. The polenta we eat today is made from ground yellow corn. I like to use Bob's Red Mill Polenta Corn Grits ( not a sponsored post, just my opinion!) as I have always had great success with them and the texture turns out beautifully! However if you use another brand, make sure it is quick-cooking or instant polenta. Otherwise you could be spending forty minutes stirring and cooking your polenta!
Here is my chef tip for this recipe, when you make your polenta, you will want to make sure you slowly whisk your corn grits into your boiling water or broth so that you don't end up with clumpy corn pockets. Other than that, this meal is a snap to make and takes less than thirty minutes!
Feel free to add other veggies in with the mushrooms. Zucchini, eggplant or even spinach would be a fantastic addition to this recipe.
Mushroom and Kale Polenta
Makes 4 servings
- 1 cup Bob's Red Mill Organic Polenta Corn Grits
- 3 cups water or veggie broth
- 1/4 cup grated Parmesan
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 cup kale, stemmed and chopped
- 1 (15oz) can fire roasted tomatoes
- 8 ounces cremini mushrooms, thinly sliced
- salt and pepper to taste
In a medium pot, bring water or broth to a boil. Slowly pour in corn grits while whisking constantly. Reduce heat and cook for about 5 minutes stirring occasionally. Remove from heat and stir in Parmesan and butter. Cover and let stand.
In a skillet, add onions and olive oil and cook until soft and translucent. Stir in kale, tomatoes, mushrooms, thyme and garlic. Cook until mushrooms are soft.
Place a small amount of polenta on each plate and top with some of the mushroom mixture. You can always sprinkle on some extra Parmesan at this point as well! Enjoy!