Kale and Mushrooms with Creamy Polenta

Ingredients

  • 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

    Description

    Epicurious Favicon Epicurious
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