Creamy Polenta with Russian Kale & Mushrooms
- 2 teaspoons olive oil
- 4 cups cleaned and roughly chopped Russian kale
- 1/2 pound fresh shitake mushrooms, stemmed and sliced thin
- 1/2 cup loosely packed fresh parsley
- 2 cloves garlic, minced
- 1/3 cup water or vegetable stock
- salt and pepper to taste
- 2 cups water
- 1/2 teaspoon salt
- 1/3 cup fine grain yellow polenta
- dash of freshly ground nutmeg
- 1 tablespoon heavy cream
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (2 cloves)
- Parsley, loosely packed fresh (1/2 cup)
- Russian kale (4 cups)
- Shitake mushrooms, fresh thin (1/2 pound)
- Canned Goods
Water or vegetable stock (1/3 cup)
- Cooking & Baking
- Nutmeg, freshly ground (1 dash)
- Olive oil (2 teaspoons)
- Salt (1/2 teaspoon)
- Salt and pepper (1)
- Pasta & Grains
- Polenta, fine grain yellow (1/3 cup)
- Drinks
- Water (2 cups)
- Dairy
- Heavy cream (1 tablespoon)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
68 people saved this recipe.
