If this isn't comfort food then I do not know what it is. Mixed cremini and portebella mushrooms, kale, garlic, in a veg friendly broth served on top of creamy golden polenta. It's like a stew on mashed potatoes...only a lot better!
Rainy night perfection. Not to mention it takes about thirty minutes from start to finish and the boy likes it! He was skeptical about me going vegetarian...I think it was for his own steak craving needs but he hasn't complained once! And I even got an "mm oh yeah" out of him when he tasted this. That is the sign when I know he likes something or not. Throw in some chicken if you like or feel free to swiss chard or maybe spinach in place of the kale.
Braised Mushrooms and Polenta
Serves 4
2 lbs of mixed mushrooms sliced-white, cremini, portabella, whatever you can get your hands on (although white tend to not have the "earthy" flavour that others do)
1 bunch of organic kale chopped
1/2 carton of reduced sodium organic vegetable broth
2 tbs of crushed garlic
Pepper
1 glug of Olive Oil (I warn you I don't always measure!)
1 Cup of Polenta
2 Cups of Water
3 Cups of reduced sodium organic vegetable broth
1/4 grated Parmesan cheese
Fresh Pepper
Sea Salt
Cream (optional)
Heat olive oil in a skillet with high edges or a sauce pan over medium heat. Add garlic and saute for 1 minute. Add the mushrooms and pepper,cover and let cook for 2-3 minutes. Remove lid and crank the heat, keep your eye on them and cook until golden. Pour vegetable broth over the mushrooms and add the kale. Cover and cook until the kale is slightly wilted.
Meanwhile boil your vegetable broth and water together for the polenta. When the water is boiling whisk in the polenta. Keep whisking. Feel your arm muscles! Do not let this baby clump! When it is smooth remove it from heat and add the cheese, fresh pepper, sea salt, and a bit of cream. Whisk it together until it's smooth and creamy.
Put polenta in a bowl and top with mushroom mixture. Sprinkle on a little more Parmesan if you like and enjoy!
