Creamy Polenta with Collard Greens and Mushrooms
 
 
Makes 4 servings
Ingredients
  • 1½ tablespoons olive oil, plus more for finish
  • 1 pound mushrooms, torn into bite-size pieces (see notes)
  • ¼ red onion, finely diced
  • 1 14.5 oz. can diced tomatoes, drained
  • ¾ pound collard greens, ribs removed and leaves cut crosswise into 1"-thick pieces
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh marjoram
  • 2 teaspoons red wine vinegar
  • sea salt and freshly ground black pepper, to taste
  • 1⅔ cups whole milk
  • 1 cup polenta
  • 1 tablespoon unsalted butter
  • ½ cup grated Parmesan cheese, plus more for serving
Instructions
  1. Heat olive oil in a large fry pan over medium-high heat. Add mushrooms and red onion and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms and onion. Cook, stirring occasionally, for another 5 minutes.
  2. Add tomatoes, collard greens, garlic, marjoram and ¼ cup water and cook, stirring occasionally, until collard greens are wilted, 4-6 minutes. Stir in red wine vinegar. Season with salt and pepper to taste.
  3. In a medium pot, bring milk and 2⅓ cups water to a boil. Gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, until thickened, 15-20 minutes.
  4. Remove from heat, add butter and Parmesan cheese and stir to combine. Season with salt and pepper to taste.
  5. Spoon the polenta into bowls and drizzle with olive oil. Top with collard greens and mushrooms mixture and additional Parmesan cheese.
Notes
I used a mix of baby shiitake (stems removed) and brown beech mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-polenta-with-collard-greens-and-mushrooms/