Creamy Polenta with Caramelized Onions, Mushrooms, and Lacinato Kale
The days are getting colder and darker, so if you're craving comfort food this is the recipe for you! When winter hits, creamy grains and leafy greens can be so satisfying. This recipe combines local cornmeal from Severson Farms with delicious and simply prepared onions, mushrooms, and kale. We used baby bella mushrooms, but feel free to mix and match from our bulk mushroom section!
Ingredients
Severson Farms cornmeal
1 1/4 cups
Water
4 1/4 cups
Yellow onion, thinly sliced
1
Baby bella mushrooms, sliced
2 cups
Lacinato kale, chopped
1 bunch
Olive oil
2 tablespoons
Salt and pepper
To taste
Dried thyme
1/2 teaspoon
Butter
3 tablespoons
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Calories per serving: 283
- Bring water to a boil. Slowly whisk in the cornmeal, season with salt, and reduce heat to low. Cover and let simmer for 20 minutes, whisking every 2-3 minutes to prevent clumping.
- Meanwhile, heat a large skillet over medium heat. Add the oil and sliced onions. Let cook, stirring occasionally, for about 15 minutes until they start to brown and caramelize. Season with salt and pepper to taste.
- Once ready, add the mushrooms and thyme and cook 2-3 minutes.
- Add kale and cook for a few minutes until wilted.
- When the polenta is creamy and thick, remove from the heat and add butter. Stir to melt.
- Divide into bowls and top with the onion, kale, and mushroom mixture.