Kale with Mushrooms over Polenta

• 1 cup Milk
• 2 cups Vegetable Stock
• 1 cup Corn Meal
• 1 Tablespoon Butter
• 13 cups Parmesan Cheese
• 2 Tablespoons Olive Oil
• 1/2 cups Onion, Sliced Into Wedges
• 4 ounces, weight Sliced Crimini Mushrooms
• 1 bunch Kale
• 3 cloves Minced Garlic
• 2 cups Vegetable Stock
• 2 Tablespoons Chopped Fresh Thyme
• 1/2 teaspoons Dried Basil
• Salt To Taste
• Pepper To Taste

1. For the polenta:
2. Bring milk and 2 cups of vegetable stock to a boil.
3. Watch carefully and turn down the heat to low immediately once it starts boiling to avoid a big mess on your stove.
4. Gradually and thoroughly whisk in the corn meal.
5. Cook over medium heat for 10 minutes, stirring often.
6. Stir in the butter and Parmesan cheese.
7. For the kale and mushroom broth:
8. Saute the onions and mushrooms in the olive oil in a pan until the mushrooms are tender and the onions are just starting to brown.
9. Stir in the kale.
10. Add the garlic and 2 cups of vegetable broth.
11. Simmer, covered, until kale is of desired tenderness.
12. I simmer my broth for 5 minutes, but I like my kale with a little crunch.
13. Sprinkle in the thyme and basil and season with salt and pepper.
14. Serve over the polenta and enjoy!

milk, vegetable stock, meal, butter, parmesan cheese, olive oil, onion, crimini mushrooms, garlic, vegetable stock, thyme, dried basil, salt, pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/kale-with-mushrooms-over-polenta/ (may not work)