Best Creamy Polenta with Mushrooms & Collards Recipe


Ingredients

  • 2 c. whole milk
  • 3 1/4 c. vegetable stock, divided
  • 1 1/4 c. polenta (not quick cooking)
  • 4 oz. Fontina cheese, grated (about 1 c.), plus more for serving
  • 1 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens (about 12 oz.), stems discarded and leaves torn
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Directions

  • Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.
  • Serve mushroom mixture over polenta topped with additional cheese.

PER SERVING: protein: 22 g; fat: 22 g; carbohydrate: 66 g; fiber: 10 g; sodium: 1,522 mg; cholesterol: 53 mg; calories: 535.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s