Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.
Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.
Polenta with kale and mushrooms
Amount Per Serving
Calories from Fat 107
% Daily Value *
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 29g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • 4 cups of water
- • 1 teaspoon salt
- • 1 cup of polenta
- • 1 tablespoon of butter
- • ½ cup of Parmesan cheese
Sautéed kale and mushrooms ingredients
- • 1 tablespoon olive oil
- • 1 shallot, chopped
- • 7 oz. (200 grams) of mixed mushrooms, coarsely chopped
- • 1 tablespoon soy sauce
- • ½ cup of chickpeas, cooked and drained
- • 3.5 oz. (100 grams) organic kale, roughly chopped
- • 2 tablespoons sherry vinegar
- • 1 teaspoon dried tarragon
- • 1 tablespoon white wine
- • 1-2 tablespoon of butter
- • Chopped chives
- 1. Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
- 2. Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
- 3. Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
- 4. Put a lid on the pot and let it cook for another 30 min. while stirring in between.
- 5. Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.
- 1. Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
- 2. Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
- 3. Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.
- 1. Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
- 2. To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
- 3. Serve immediately.