Polenta With Mushrooms

Name: Polenta With Mushrooms
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. olive oil, divided; 1 lb. mixed mushrooms (such as oyster, shiitake, maitake, beech, cremini), torn, quartered or sliced; 2 cloves garlic, finely chopped; 1 red chile, thinly sliced; Kosher salt and pepper; 2 c. whole milk; 2 tbsp. unsalted butter; 4 oz. instant polenta (about 3/4 cup); 1/4 c. finely grated Pecorino Romano cheese; 1/4 c. finely grated Parmesan cheese, plus more for serving; 1/2 tbsp. red wine vinegar; 1/4 c. flat-leaf parsley, chopped; 2 c. baby kale

It may look elegant, but it's actually super easy.

By Kate MerkerPublished: Feb 17, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

415

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Hearty mushrooms top ultra-creamy polenta for a vegetarian main that even meat eaters will love.

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Ingredients

3 Tbsp.
olive oil, divided
1 lb.
mixed mushrooms (such as oyster, shiitake, maitake, beech, cremini), torn, quartered or sliced
2
cloves garlic, finely chopped
1
red chile, thinly sliced
Kosher salt and pepper
2 cups
whole milk
2 Tbsp.
unsalted butter
4 oz.
instant polenta (about 3/4 cup)
1/4 cup
finely grated Pecorino Romano cheese
1/4 cup
finely grated Parmesan cheese, plus more for serving
1/2 Tbsp.
red wine vinegar
1/4 cup
flat-leaf parsley, chopped
2 cups
baby kale

Directions

1. Step 1Heat 1½ tablespoons oil in a large skillet on medium-high. In 2 batches, cook mushrooms, tossing occasionally, until golden brown, 6 to 8 minutes. In the last 2 minutes of cooking, add half of garlic and chile and 1/4 teaspoon each salt and pepper; transfer to plate. Repeat with remaining oil, mushrooms, garlic, chile, and another 1/4 teaspoon each salt and pepper.
2. Step 2Meanwhile, prepare polenta: In a medium saucepan, bring milk, butter and 1 teaspoon salt to a boil. Whisk in polenta. Reduce heat to medium-low (mixture will sputter). Cook, stirring constantly, until mixture is thick and creamy and comes away from side of pan, 3 to 4 minutes Stir in cheeses and, if too thick, 3 to 4 tablespoons water.
3. Step 3Return first batch of mushrooms to skillet, add vinegar and toss to combine, then toss with parsley. Add kale and cook on low, tossing until just wilted, 1 minute. Serve over polenta with additional Parmesan if desired.

GH Test Kitchen Tip: Double the polenta recipe and, while it’s still warm, spread half in a parchment-lined baking dish. Cover and refrigerate up to 4 days. Cut into squares, then heat in olive oil in skillet until crisp.

NUTRITIONAL INFORMATION (per serving): About 415 calories, 24 g fat (9.5 g saturated), 14 g protein, 1,015 mg sodium, 37 g carbohydrate, 4 g fiber

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