Mushroom and Kale Polenta

We love polenta! It cooks so quick and you can do so many fun things with it 🙂 You can probably guess from many of my recipes that I love kale and mushrooms and they went SO well with the polenta. This an easy dish that also makes great leftovers.

Some other polenta goodness: Polenta with Nectarine-Blackberry Salsa, Vegan Creamy Polenta, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

Here are just a few other mushroom recipes if you love them too! Mushroom Stroganoff, Mushroom and Crumble Stroganoff, Raise-the-Roof Sweet Potato Vegetable Lasagna, Raw Spinach & Wild Mushroom Quiche, Vegan Creme of Artichoke and Mushroom Soup with Pesto, Thai Coconut Bliss Soup, Easy Tofu Scramble, Raw Mushroom Cream Sushi and Chopped “Liver” Spread.

Mushroom and Kale Polenta

1 cup coarse ground cornmeal
2 garlic cloves, minced
1 – 2 cups corn kernels (fresh or frozen)
2 cups sliced mushrooms (any mix)
1 – 2 cups kale, washed and chopped
1/2 cup nutritional yeast
2-3 cups water
1/2 teaspoon dried thyme
Salt, freshly ground pepper, olive oil

  1. Preheat oven to 350F.
  2. Bring 2 cups of water to a boil. Add the cornmeal, whisking continuously. Add corn, thyme, and salt and pepper, turn heat to low and continue to cook for about 10-15 minutes. If the polenta becomes too stiff, add a little more water. (1/4 cup at a time.)
  3. In the meantime, heat a large skillet over medium heat. Add olive oil and garlic and cook for a few minutes. Add mushrooms and a pinch of salt, and continue to cook for 5 minutes; the mushrooms should be giving off some liquid.
  4. Add kale and about 2 tablespoons of water to the mushrooms, then cover the skillet for about a minute, until the kale softens up.
  5. Add everything in the mushroom and kale skillet to the polenta. Mix the nutritional yeast into the polenta, and spread the mixture into a glass baking dish.
  6. Bake for 10-15 minutes. Either serve right away or chill and cut into squares.
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2 Comments (+add yours?)

  1. Trackback: Creamy Polenta with Barbeque Seitan Sauce | Marisa's Healthy Kitchen
  2. Trackback: Polenta Squares with Sun-Dried Tomato and Walnut Tapenade | Marisa's Healthy Kitchen

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