Kale and Roasted Tomatoes over Wild Mushroom Polenta

Some of my favorite meals include polenta.  My family grew up topping cheesy polenta with red meat sauce and parmesan.   Polenta is also great with Chicken Cacciatore or grilled and dipped in marinara.  This possibilities are endless.

This dish is quite versatile:

If you don't like kale: Use chard, spinach, or another green.

If you don't like cooked tomatoes (like my weirdo bf, Trevor):  Use caramelized red onions, roasted bell peppers, or another veggie that adds color

If you want more fat: Add more cheese to the polenta and on top 

If you want meat:  Add spicy italian sausage to the kale 

If you want to add protein (without adding meat)?  Add beans to the kale

If you don't like mushrooms:  Try adding roasted garlic or herbs or nothing but cheese to the polenta 

Kale and Roasted Tomatoes over Wild Mushroom Polenta

Serves 2

Ingredients:

1 Bunch Kale rinsed and chopped

1 Cup Cherry Tomatoes (or similar small tomato)

2/3 Cup Grated Cheese (I had left over Manchego, however I would typically use fontina and parmesan)

1/2 Cup Polenta

4 oz Crimini Mushrooms sliced

1 Package Dried Mixed Wild Mushrooms

1 Garlic Clove Chopped 

1 Shallot Sliced

Salt

Pepper

Olive Oil

1 Tbsp Butter

Good Chicken Broth

Directions:

Polenta:  Soak dried mushrooms in hot water as described on package.  Follow directions on container to make polenta.  However, substitute a mixture of chicken broth and the mushroom soaking liquid.  Meanwhile saute crimini mushrooms until soft.  5 minutes before polenta is ready add crimini mushrooms and wild mushrooms.  Before serving add a tablespoon of butter, salt to taste, and 1/2 cup grated cheese.

Kale:  Cook while polenta is cooking.  Remember to whisk polenta often.  Saute shallots and garlic with about 1 Tbsp of olive oil.  Add kale and turn until wilted with tongs.    Add about 1 cup of water and saute until water burns off.  Add salt and pepper to taste.

Roasted Tomatoes:  Cook while polenta is cooking.  Remember to whisk polenta often.  Preheat oven to 375 degrees Fahrenheit.  Toss tomatoes with about 1 Tbsp of olive oil, salt, and pepper.  Roast until tomatoes split and skin is wrinkled.

Plating:  Place a couple spoonfuls of the polenta on the plate.  Place kale on top of polenta, then tomatoes, then the remainder of the cheese.