Kale And Mushrooms With Creamy Polenta Recipes

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CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE



Creamy Vegan Polenta With Mushrooms and Kale image

While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.

Provided by Lidey Heuck

Categories     dinner, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 1/2 cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons vegan butter
1 to 2 tablespoons nutritional yeast, to taste
3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
2/3 cup full-bodied red wine (see Tip)
1 cup low-sodium vegetable broth
1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Steps:

  • Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
  • Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
  • Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
  • Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
  • Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
  • Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

KALE AND MUSHROOMS WITH CREAMY POLENTA



Kale and Mushrooms with Creamy Polenta image

Provided by Michael Lomonaco

Categories     Milk/Cream     Mushroom     Side     Sauté     Parmesan     Bacon     Cornmeal     Kale     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
  • Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
  • Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
  • Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

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