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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Kale and Mushrooms with Creamy Polenta

ingredients

  • 1 1/4 pounds kale, stemmed, cut into 1-inch pieces
  • 4 cups whole milk
  • 3 1/2 cups water
  • 2 cups polenta
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
  • 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon grated lemon peel
  • 4 tablespoons unsalted butter
  • 2/3 cup freshly grated Parmesan cheese

procedure

printable recipe
dish: main
season: fall

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper. Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Bon Appétit, February 2006, Michael Lomonaco


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credits
leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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