POLENTA WITH KALE AND PORTOBELLO MUSHROOMS (RACHAEL RAY)
This is a fast and inexpensive vegetarian meal from Rachael Ray's $10 spot. States this is a great freezer meal, all you need to do is assemble then freeze; when you are ready to cook it, just let it thaw in the fridge and bake it as written below.
Provided by januarybride
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.
- Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
- In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
- Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.
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Mohsin Jafar
[email protected]The polenta was a bit too mushy for my liking. I think I would have preferred it if it had been cooked for a little less time.
Bimal Bharati
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added some additional seasoning or maybe a bit of cheese.
Oshan Deeptha
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The polenta was cooked perfectly and the kale and mushrooms added a lot of flavor. I'll definitely be making this again.
Ruth Tamang
[email protected]This is a great recipe for a quick and easy weeknight meal. The polenta cooks quickly and the kale and mushrooms can be sautéed in the same pan. I always have the ingredients on hand, so it's my go-to recipe when I'm short on time.
Obum Moses
[email protected]I love this recipe because it's so versatile. I've made it with different types of mushrooms and kale, and I've even added other vegetables like zucchini or bell peppers. It always turns out great.
Mohammad Hashir2903
[email protected]This dish was surprisingly easy to make and it turned out delicious! The polenta was cooked perfectly and the kale and mushrooms were perfectly seasoned. I served it with a side of roasted tomatoes and it was a perfect meal.
Luna Mofarij
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone raved about the creamy polenta and the flavorful kale and mushrooms. I'll definitely be making this again for future gatherings.
MIR Hafeez
[email protected]This polenta dish is a great way to use up leftover kale and mushrooms. It's also a great vegetarian option that's packed with flavor. I love the crispy polenta crust and the creamy interior. Definitely a keeper!
Natalie Brooke
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The polenta is always cooked perfectly and the kale and mushrooms are always tender and flavorful. I love that this recipe is so versatile - I've added different vegetables and he
Saifullah Khan
[email protected]This recipe was easy to follow and turned out great! I used baby kale instead of regular kale and it worked perfectly. The polenta was creamy and flavorful, and the mushrooms and kale added a nice depth of flavor. Will definitely make this again.
Eric Feistel
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The combination of textures and flavors was spot on. The crispy polenta crust paired perfectly with the tender mushrooms and wilted kale. Definitely a new favorite!
Abubakar Khan
[email protected]This dish was a hit with my family! The kids loved the creamy polenta, while the adults enjoyed the more complex flavors of the kale and mushrooms. It's a great vegetarian option that's also packed with nutrients.
Sandi Lynn
[email protected]Finally tried this recipe and it turned out amazing! The polenta was smooth and creamy, while the kale and mushrooms added a nice savory flavor. I also added some crumbled goat cheese on top, which took it to the next level. Highly recommend!
Madalie Andreason
[email protected]This polenta dish with kale and portobello mushrooms was an absolute delight! The flavors were perfectly balanced, with the earthy mushrooms and slightly bitter kale complementing the creamy polenta. I especially loved the crispy edges of the polenta