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Kale and Mushrooms with Creamy Polenta


Kale and Mushrooms with Creamy Polenta Recipe

Ingredients:
  • 1 1/4 pounds kale, stemmed, cut into 1-inch pieces
  •  
  • 4 cups whole milk
  • 3 1/2 cups water
  • 2 cups polenta
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground black pepper
  •  
  • 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
  • 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon grated lemon peel
  •  
  • 4 tablespoons unslated butter
  • 2/3 cup freshly grated Parmesan cheese
Directions:
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Rank

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