Dinner Tonight: Kale And Mushrooms With Creamy Polenta Recipe

• 1/2 pound kale, stemmed, and roughly chopped
• 2 cups milk
• 1 3/4 cups water
• 1 cup polenta
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ounces pancetta or bacon, chopped
• 2 ounces mushrooms (crimini, oyster, or shiitake), sliced
• 1 garlic clove, minced
• 1/4 cup chicken broth
• 1 tablespoon fresh thyme, chopped
• 1/2 tablespoon grated lemon zest
• 2 tablespoons butter
• 1/2 cup Parmesan cheese, grated

1. Add the milk, water, polenta, salt and pepper to a large pot over medium heat. Bring to a simmer, whisking constantly, then reduce the heat to medium-low and cook for 20 minutes, stirring occasionally, until the mixture is thick.
2. Meanwhile, bring a medium-sized pot of water to a boil. Add the kale and cook for about 6 minutes. Drain the kale in a colander.
3. Dump the bacon into a large skillet set over medium-high heat. Cook, stirring constantly, until they are crisp, about 3 minutes. Remove the bacon. Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they become tender, about 6 minutes.
4. Add the kale, cooked bacon, garlic, and chicken broth. Bring to a boil and let reduce for about 5 minutes. Then turn off the heat and add the thyme and lemon zest. Season with salt and pepper to taste.
5. Add the butter and Parmesan to the pot with the polenta. Stir until combined. Then spoon some of the polenta onto a plate and then top with the mushroom and kale.

kale, milk, water, polenta, salt, black pepper, bacon, mushrooms, garlic, chicken broth, fresh thyme, lemon zest, butter, parmesan cheese

Taken from www.seriouseats.com/recipes/2009/03/kale-and-mushrooms-with-creamy-polenta-recipe.html (may not work)