Polenta with Kale and Mushrooms

This can be a easy, heat and filling meal for later winter and early spring when greens haven’t but sprouted.

Serving Measurement: four


for the polenta:

  • 1 cup course grained cornmeal (polenta meal)
  • four cups water
  • 1 teaspoon salt
  • pinch thyme

for the kale:

  • 1 tablespoon sunflower oil
  • 1 giant onion
  • 1 lb. kale, cleaned and chopped
  • salt and pepper
  • sprint garlic powder

for the mushrooms:

  • 1 tablespoon sunflower oil
  • 1 medium onion, chopped
  • eight ounces recent mushrooms, cleaned and chopped
  • splash tamari or soy sauce

Polenta with Kale and Mushrooms


  1. Put together the kale by cleansing, eradicating the lavatory stems and chopping.
  2. Clear and chop the mushrooms
  3. Chop each onions.
  4. Convey a big pot with four cups of water to a boil.
  5. Warmth 1 tablespoon of oil in a big frying pan.
  6. Add 1 chopped onion and calmly sauté.
  7. Add the chopped mushrooms and prepare dinner till gentle.
  8. Add the splash of tamari or soy sauce.
  9. Take away from the pan and place in a bowl to await use.
  10. Utilizing the identical frying pan, warmth the 2nd tablespoon of oil, add the onion to sauté.
  11. Add the chopped kale and prepare dinner, turning and stirring in order that the kale doesn’t burn, when it’s vibrant inexperienced, but wilted, take away from the warmth.
  12. Add the salt, thyme and polenta to the boiling water.
  13. Prepare dinner the polenta stirring rigorously in order that you don’t get burned when it bubbles.
  14. When the polenta turns into thick, take away from the warmth.
  15. Ladle a beneficiant quantity of creamy polenta right into a bowl.
  16. Prime with kale after which the mushrooms.
  17. We loved this meal with hearty wholegrain bread.