polenta with kale-mushroomsAmong 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.

ingredientssauteed vegetables 


Polenta with kale and mushrooms
Serves 6
266 calories
29 g
21 g
12 g
11 g
6 g
277 g
769 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 266
Calories from Fat 107
% Daily Value *
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 21mg
Sodium 769mg
Total Carbohydrates 29g
Dietary Fiber 5g
Sugars 3g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Polenta ingredients
  1. • 4 cups of water
  2. • 1 teaspoon salt
  3. • 1 cup of polenta
  4. • 1 tablespoon of butter
  5. • ½ cup of Parmesan cheese
Sautéed kale and mushrooms ingredients
  1. • 1 tablespoon olive oil
  2. • 1 shallot, chopped
  3. • 7 oz. (200 grams) of mixed mushrooms, coarsely chopped
  4. • 1 tablespoon soy sauce
  5. • ½ cup of chickpeas, cooked and drained
  6. • 3.5 oz. (100 grams) organic kale, roughly chopped
  7. • 2 tablespoons sherry vinegar
  8. • 1 teaspoon dried tarragon
  9. • 1 tablespoon white wine
  10. • 1-2 tablespoon of butter
  1. • Chopped chives
  1. 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. 2. Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
  3. 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. 4. Put a lid on the pot and let it cook for another 30 min. while stirring in between.
  5. 5. Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.
Sauté vegetables
  1. 1. Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
  2. 2. Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
  3. 3. Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.
  1. 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. 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. 3. Serve immediately.
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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