Creamy Polenta with Mushrooms & Collards
Ingredients:
- 2 c. whole milk
- 3 1/4 c. vegetable stock, divided
- 1 1/4 c. polenta (not quick-cooking)
- 4 oz. Fontina cheese, grated (about 1 c.), plus more for serving
- 1 tbsp. unsalted butter
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tbsp. extra-virgin olive oil
- 1 lb. assorted mushrooms, large ones halved
- 1 shallot, chopped
- 1 (14.5-oz.) can chopped tomatoes, drained
- 1 bunch collard greens (about 12 oz.), stems discarded and leaves torn
- 2 garlic cloves, chopped
- 2 tsp. red wine vinegar
Directions:
- In a large saucepan, bring the milk and 3 cups of stock to a boil. Whisk in polenta. Reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until polenta is soft. Melt the cheese and butter together in a mixing bowl. Season with salt and pepper to taste.
- Meanwhile, in a large skillet over medium-high heat, heat the oil. Cook, stirring occasionally until the mushrooms are golden brown, about 10 to 12 minutes. Combine the tomatoes, collards, garlic, and the remaining 1/4 cup stock in a mixing bowl. Cook, stirring occasionally, for 4 to 6 minutes, or until the greens are wilted. Mix in the vinegar. Season with salt and pepper to taste.
- Serve the mushroom mixture over polenta, topped with more cheese.
