Kale and Mushrooms with Creamy Polenta

Doesn’t everyone need more polenta in their life?

Kale and Mushrooms with Creamy Polenta
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Total Time
35 min
Total Time
35 min
1595 calories
154 g
155 g
85 g
56 g
35 g
1245 g
2247 g
23 g
1 g
44 g
Nutrition Facts
Serving Size
1245g
Amount Per Serving
Calories 1595
Calories from Fat 749
% Daily Value *
Total Fat 85g
130%
Saturated Fat 35g
173%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 37g
Cholesterol 155mg
52%
Sodium 2247mg
94%
Total Carbohydrates 154g
51%
Dietary Fiber 10g
39%
Sugars 23g
Protein 56g
Vitamin A
45%
Vitamin C
21%
Calcium
105%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch kale rinsed, stemmed and cut into 1 inch pieces
  2. 1.5 cups milk
  3. 1.5 cups water
  4. 1 cup cornmeal
  5. 4 soy bacon slicess
  6. 2 ounces oyster mushroom caps thinly sliced
  7. 2 ounces cremini mushrooms thinly sliced
  8. 2 tablespoons olive oil divided
  9. 1 teaspoon garlic, minced
  10. 1/2 cup vegetable broth
  11. 2 teaspoons dried thyme
  12. coarse salt and freshly ground pepper, to taste
  13. 2 tablespoons butter
  14. 1/2 cup shredded Parmesan cheese
Instructions
  1. In a large pot of boiling salted water, cook the kale until tender, about 6 minutes. Drain and set aside.
  2. In a large saucepan, bring the milk, water, and cornmeal to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer until thick, stirring occasionally, about 20 minutes.
  3. Meanwhile, cook the soy bacon in a medium skillet over medium high heat until crisp. Remove to a paper towel to drain, then crumble. Drain bacon grease from the skillet, if there is any.
  4. Add the mushrooms and olive oil to the skillet and stir in the kale and the bacon. Add the garlic and broth and simmer over medium heat until the broth is slightly reduced, about 6 minutes. Stir in thyme and season to taste with salt and pepper. Whisk the butter and Parmesan into the polenta and divide among the plates. Top with the mushroom mixture and serve.
Notes
  1. per serving: 457 calories; 15 grams protein; 30 grams total fat; 4 grams fiber; 11 grams saturated fat; 35 grams carbohydrates; 47 mgs cholesterol; 453 mgs sodium; 13 WW points plus
beta
calories
1595
fat
85g
protein
56g
carbs
154g
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