Kale and Mushrooms with Creamy Polenta
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This kale and mushrooms with creamy polenta dish is a sophisticated take on Italian comfort food, offering a wonderful balance of textures and earthy flavours. The base is an indulgent, velvet-smooth polenta enriched with butter and Parmesan, which provides a satisfying foundation for the vibrant topping. Sautéed mushrooms and nutritious kale are brightened with a touch of lemon zest and fresh thyme, while crisp pancetta adds a salty, savoury depth to every mouthful.
As a high-protein meal, this recipe is remarkably filling and serves as an excellent option for a nutritious midweek dinner or a relaxed weekend lunch. Adding variety with different mushrooms like oyster or shiitake elevates the dish, making it polished enough for entertaining guests. Serve in warmed shallow bowls to keep the polenta perfectly creamy until the very last bite.
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Ingredients for Kale and Mushrooms with Creamy Polenta
575g kale, stemmed, cut into 1-inch pieces
950ml whole milk
850ml water
475ml polenta
1/2 teaspoons salt
3/4 teaspoons ground black pepper
110g pancetta (Italian bacon) or bacon, coarsely chopped
110g mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
120ml low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
150g freshly grated Parmesan cheese
How to make Kale and Mushrooms with Creamy Polenta
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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