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Kale and Mushrooms With Creamy Polenta

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“Bon Appetit, February 2006”

Ingredients Nutrition


  1. Cook kale in a large pot of boiling salted water until tender, about 6 minutes. Drain.
  2. Bring milk, water, polenta, salt, and pepper to a boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
  3. Cook pancetta or bacon in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta/bacon to paper towels to drain.
  4. Add mushrooms and 2 tablespoons oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes.
  5. Stir in kale and pancetta. Add garlic and broth, simmer until broth is slightly reduced, about 6 minutes.
  6. Stir in thyme, lemon peel and 2 tablespoons oil. Season to taste with salt and pepper.
  7. Whisk butter and parmesan cheese into polenta and divide among plates. Top with kale and mushroom mixture.

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