Baked Polenta with Mushroom and Kale

Recipe PREP 10 min COOK 60 min

Baked Polenta with Mushroom and Kale

PREP 10 min COOK 60 min

Description

This polenta recipe swaps butter and cheese for vegetable stock and olive oil. Kale and mushrooms make this a hearty, healthy dish perfect for cold evenings. Rich in magnesium, kale and polenta support sleep by calming the nervous system and reducing cortisol, while mushrooms add B vitamins and antioxidants. With minimal prep, this dish can come together easily while you’re multitasking.

Ingredients

4 to 6 SERVES

3 Tbsp extra-virgin olive oil, plus more for coating the dish
4 cups plus ¼ cup vegetable stock or water, divided
1 tsp salt
1 cup (165 g) polenta or coarse-grind cornmeal
1 small shallot, minced
2 garlic cloves, minced
¼ tsp red pepper flakes
8 oz (227 g) cremini mushrooms, sliced (any type of mushroom work in this recipe)
3 small thyme sprigs, leaves removed and roughly chopped
1 bunch lacinato kale (about 1 lb/450 g), stems removed and leaves chopped into bite-size pieces
2 Tbsp balsamic vinegar

Directions

Step 1

Preheat the oven to 350°F/180°C and grease a 2-quart (1-liter) baking dish with oil.
Step 2

In a large Dutch oven or other heavy-bottomed pot over medium-high heat, bring 4 cups of the stock to a boil. Stir in 1/2 tsp of the salt and 2 Tbsp of the oil. Slowly pour in the polenta in a steady stream, stirring constantly. Continue to stir until the polenta begins to thicken and becomes harder to stir, about 5 minutes.
Step 3

Immediately transfer the polenta to the baking dish and spread the top evenly with a spatula. Bake for 1 hour until the top just starts to brown and the polenta is bubbling.
Step 4

About 30 minutes before the polenta is done baking, heat the remaining 1 Tbsp of oil in a large skillet over medium heat. Add the shallots and cook until softened, 3 to 5 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Step 5

Turn the heat to medium-high. Add the mushrooms and thyme and stir to coat. Spread the mushrooms in an even layer. Cook the mushrooms, undisturbed, until the bottoms are browning, about 6 minutes. Continue to cook, stirring occasionally, until the mushrooms are mostly browned all over, 5 to 7 minutes more.
Step 6

Add the kale and remaining ½ teaspoon of salt. Using tongs, toss the kale and mushrooms until combined well. Add the remaining ¼ cup of stock and cook, tossing occasionally, until the kale is tender, 8 to 10 minutes. Turn off the heat. Add the vinegar and toss to combine.
Step 7

Divide the polenta among plates and top with the kale and mushrooms before serving. Store the kale and mushrooms in an airtight container in the refrigerator for up to 2 days. Store the polenta, covered, in the refrigerator overnight. To reheat, slice the polenta and heat in a pan with a touch of olive oil.

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About the author

Lesley Enston

Lesley Enston is a recipe developer, food writer and tester of Trinidadian descent living in Brooklyn, New York. Specializing in Caribbean cuisine, her work has been featured in Bon Appetit, Food52 and The New York Times. Her forthcoming book, Belly Full, published by Ten Speed Press, will be out September 2024.

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