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Creamy Polenta with Kale and Mushrooms Recipe

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Creamy Polenta with Kale and Mushrooms
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Ingredients

  • 1 1/4 pounds organic kale, stems removed, cut or torn into manageable-sized pieces
  • 4 cups organic whole milk
  • 3 1/2 cups water
  • 2 cups organic polenta (do not use fine-ground cornmeal though you can substitute medium-ground cornmeal if you do not have polenta on hand)
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 ounces pancetta or bacon, coarsely chopped (omit for a vegetarian version)
  • 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
  • 4 tablespoons extra-virgin organic olive oil, divided
  • 1 garlic clove, minced or pressed
  • 1/2 cup chicken broth (use vegetable broth for a vegetarian version)
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon grated lemon peel
  • 4 tablespoons unsalted organic butter
  • 2/3 cup freshly grated Parmesan cheese

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